A Taste of Covington
Vintners' Dinners
All-inclusive Gourmet Meals With Wine Pairings Throughout May at these fine restaurants:
RSVP
TODAY
Seating will be limited so make your reservations early directly with the restaurant of your choice.
Additional menus coming soon - stay tuned
1st – Snapper Crudo with yuzu, strawberries, and fennel
Paired w/ NV Champagne Drappier Brut Nature Selection
2nd – LA Crawfish Cavatelli, sourdough pasta, green garlic, ramps
Paired w/ 2021 Joseph Drouhin Bourgogne Blanc
3rd – Roasted Rabbit, Spring onion soubise, field peas, corn pudding, salsa verde
Paired w/ 2021 Domaine Gour de Chaule Gigondas ‘Tradition’
4th – Strawberry Short Cake, chiffon cake, Chantilly cream
Paired w/ 2019 Chateau La Rame, ‘Tradition,’ Sainte Croix-du-Mont
“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
sold out
menu coming soon
menu coming soon
menu coming soon
menu coming soon
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
