© 2016  Robert Lhulier

WINE DINNERS

Whether you’re seeking a private wine tasting for two or an elegant wine dinner for a larger group, Chef Robert offers a world of stunning possibilities that are guaranteed to be memorable.

 

Chef Robert will create a multi-course meal, perfectly paired with a selection of wines of your choice.  We also recommend wines can be hand-selected and provided from our purveyor partner, SWIGG: Real Wine, Craft Beer, & Spirits, to expertly match each course.

 

Simply contact Chef Robert to schedule your private wine dinner, and prepare to share a fun and unique approach to food and wine pairings!

Menus from Previous Wine Dinners

RECEPTION

RABBIT TENDERLOIN

AMPELIDAE, ARMANCE B., BRUT

FIRST COURSE

ROOT VEGETABLE AND BLACK GARLIC VELOUTÉ

HOUSE-SMOKED SABLE, BLACK TRUFFLE

LUSTAU ALMACENISTA, OLOROSO 

 

SECOND COURSE

VIRGINIA SPECKLED TROUT

BRAISED BABY FENNEL, LEEKS,

CELERY ROOT PUREE   

WEINGUTT RATZENBERGER, RIESLING SPÄTLESE

HALBTROCKEN, 2005

 

THIRD COURSE

BREAST OF PHEASANT

HONEY CAP MUSHROOM BARLEY RISOTTO, MEDJOOL DATES,

PARSNIP PHEASANT JUS 

LANE TANNER PINOT NOIR,
SANTA MARIA, 2007

 

MAIN

NEW ZEALAND VENISON RACK CHOP

BONE MARROW TOASTS, MAITAKES,

KABOCHA SQUASH, SYRAH REDUCTION

OWEN ROE, SYRAH “EX UMBRIS”,
COLUMBIA VALLEY, 2012    

 

SALAD

MICRO PEPPERCRESS AND CANDIED BEETS

SMOKED AMISH BLUE CHEESE WAFER,

 ORANGE ZEST, SPICED CASHEWS

 

DESSERT

CHOCOLATE CHESS PIE

WHISKEY ICE CREAM SODA FLOAT

DOMAINE DE BILA-HAUT, RIVESALTES, CHAPOUTIER,1999

 

MIGNARDISES AND COFFEE

MAPLE CRÈME BRULÉE, SHORTBREAD

RECEPTION

BACCALÀ CROQUETTE

LOMO, ALMOND AND MINT, BARBECUE CHIP

LA FROSCA, SOAVE CLASSICO, GINI, VENETO, 2012

 

AMUSE BOUCHE

MESQUITE-SMOKED BREAST OF DUCK

CAPE GOOSEBERRY, DUCK FAT HOLLANDAISE, PEPPERCORN

 

FIRST COURSE

TORCHON OF MONKFISH LIVER

LOBSTER, DAIKON, PONZU

FIANO DI AVELLINO “COLLI DI LAPIO,” CLELIA ROMANO, 2011

SECOND COURSE

SOFTSHELL CRAB

BLACK GARLIC AIOLI, JAMON IBERICO

MELVILLE CHARDONNAY, CLONE 76 “INOX,” SANTA RITA HILLS, 2012

 

INTERMEZZO

TARRAGON-PIMM’S CUP SORBET

STRAWBERRY ESSENCE

 

MAIN

TENDERLOIN OF VEAL AND SWEETBREADS

FRESH PORCINI, ORICCHIETTE

FANTINO, BAROLO BUSSIA “CASCINA DARDI," 2009

 

CHEESE

DOE RUN CREAMERY “HUMMINGBIRD”

HAZELNUT-CARAMEL POPCORN, TRUFFLE HONEY

 

DESSERT

BLUE VELVET APRICOT AND LAVENDER CLAFOUTIS

ALMOND MILK GELATO

LA TROUSSEPINETTE BLANC,
LISE BACCARA

 

MIGNARDISES AND COFFEE

PETITE SAFFRON CRÈME BRULÉE

A Tasting of Wine Dinners

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