A Taste of Covington
Vintners' Dinners
All-inclusive Gourmet Meals With Wine Pairings Throughout May at these fine restaurants:
Seating will be limited so make your reservations early directly with the restaurant of your choice
Cancelled
“A TASTE OF TUSCANY”
house-made duck prosciutto, heirloom beets,
citrus vinaigrette, balsamic reduction, crispy basil
toscana bianco – sauvignon blanc blend,
poggio argentato
livornese seafood stew:
clams, gulf shrimp, cod & calamari in a rich tomato sauce, fresh herbs, tuscan olive oil
toscana bianco – chardonnay & viogner, o’lilla! baracchi
house-made ricotta gnudi, wild boar ragu, soffrito, parmigiano reggiano
toscana rosso – red blend, unlitro, ampelia
grilled garlic-rosemary lamb chop, artichoke pesto, sa<ron potato galette, roasted roma tomato, mint oil
irrosso toscana – sangiovese & cabernet sauvignon, cassanova di neri
limoncello tiramisu: lady fingers soaked in limoncello & layered with lemon curd zabaglione
vino frizzante bianco – glera, bisson, marca trevigiana
May 21 2025 | $150 pp
6:30p reception - 7:00 dinner
Guillaume Gonnet Wines
by Fleur de La Imports
Reception
Fried Chicken Hummus
‘Le Reveur’ Cotes du Rhone Blanc 2023
Course One
Hearth Roast
local eggplant and cracked wheat herb salad
‘Petit Diamant’ Gigondas Blanc 2023
Course Two
“Shrimp Manti” Ravioli
heirloom tomato, harrisa and mint
Le Sauvage Vacqueyras Rouge 2021
Course Three
Lamb cooked Three Ways
jeweled couscous, wood fired okra, roasted garlic jus
‘Bel Ami’ Chateauneuf du Pape 2021
Dessert
Black and Blueberry Knafeh
May 22, 2025 - SOLD OUT
May 23 2025 | $150 pp
Call to reserve your spot! (985) 898-3424
FIRST COURSE
Fresh Gulf Fish
Ritz cracker & hollandaise gratin, baby tomatoes, grilled melon salad, torn basil, olive oil sabayon
Belle Glos Balade Chardonnay
SECOND COURSE
Duck Vol-au-Vent
Fricassee of shiitake mushrooms, duck Demi glacé, spring onion soubise
Boen Reserve Pinot Noir
THIRD COURSE
Tournedos of Prime Beef
Sweet carrot spoon bread, glazed pearl onions, sauce bordelaise, foie gras and marrow maître d’hotel butter
Araciel Malbec
Fourth Course
Gateau a la Creme
Buttermilk custard, tallow brioche, roasted strawberries, sweet corn crumble
Belle Glos ‘Oeil de Perdrix’ Rose
