Join us at the Hubbell House for a three-course dinner paired with a curated wine tasting. Sommelier Ruth will share knowledge about our new wines and you'll get a demo from Chef Dave on how to make a Steak Diane sauce. Tax & gratuity included in ticket price.
First Course:
Sole with a lemon beurre blanc
White fish with a lemon, butter sauce
*Paired with: Santa Margherita Pinot Grigio (Italy)
Second Course:
Beet salad with goat cheese
Golden & red beet salad on top of arugula tossed in a light vinaigrette with goat cheese
*Paired with: Mussel Bay Sauvignon Blanc (Marlborough, New Zealand)
Third Course:
Steak Diane (Chef Dave will be demonstrating how to make the Diane sauce)
Tenderloin medallions flambé with cognac in a rich mushroom & butter cream sauce.
*Paired with: Freemark Abbey Napa Cabernet (Napa Valley, CA) & Seven Hills Cabernet Sauvignon (Walla Walla Valley, WA)
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