Cru Beaujolais Wine Dinner: January 26, 2011

Brennan's of Houston

January 26, 2011

Reception: 6:30 PM   Dinner: 7:00 PM

$120 per person (plus tax & tip)


 
What makes any great wine great? Well, in this case, we have 10 different reasons.
Join us on our celebratory Cru Beaujolais dinner as our Wine Guy, Felix Florez, takes you on a one of a kind adventure, sprinkled with rich history of each of the 10 Crus that make up the beloved Beaujolais Villages. It's a dinner like no other and a chance to taste all 10 wines.
 With different character, complexity and depth, each Cru expresses a unique bouquet
and flavor to which Executive Chef Danny Trace has created its perfect partner.

 

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Cast Iron Seared Diver Scallop

Winter root vegetables, Lolla rosa greens and strawberry white balsamic glaze
M Lapierre Morgon 2008
 

The Boucherie

Black Hills Ranch Pork, smoked rillette, hog's head cheese and
Boudin blanc with artisan breads and house mustards
Chateau de la Chaize, Brouilly 2008
Chateau Thivin, Cotes de Brouilly 2008
Domaine Chignard, Fleurie 2008
 

Mayhaw Grilled Texas Bobwhite Quail

Crushed cornbread pudding, venison andouille baby
mustard greens and serrano pepper jelly
Chateau des Capitans, Julienas 2009
Domaine de Blemonts, Chenas 2009
 

Short Rib Osso Bucco & Escargot

Homestead stone ground grits, King oyster mushrooms,
fresh chevre and Burgundy escargot fond de veau
Domaine Denis Barbelet, St Amour 2007
Chateau Rousset, Chiroubles 2007
 

Artisan Cheese Palette

Local farmhouse cheese, Tabasco pecan brittle,
three onion marmalade and carmelized fig biscotti
Domaine Diochan, Moulin a Vent 2007
 

Texicana Mousse Cake

Callebaut chocolate, chipotle sea salt and Patron XO liqueur
Henry Fessy Chateau des Reyssiers, Regnie 2009