Wednesday , April 21st

at Bern's Steak House

  • Reception at 6:30pm

    Attire: Semiformal
    Complimentary valet parking at Bern's Steak House with ticket

    Join us as we travel back in time to the start of the 13th Century and the Bordeaux region of France to explore wines from Château Ducru-Beaucaillou paired beautifully with dishes created by Chef Habteab Hamde, his team of Sous Chefs, and Pastry Chef, Amber Menendez. Winery representative Cathleen Burke-Visscher will join us to discuss and present the wines during this five-course journey plus reception hosted in the Bordeaux Room, the original dining room of Bern’s Steak House.

    Reception
    Croix Ducru 2010

    First Course
    Duck Trio Cassoulet - lentils, green beans almondine, spring garlic, duck jus

    Ducru 2014

    Second Course
    Sous Vide Venison - grains of paradise, ancient grains, parsnips, spring onion, shallot Bordeaux reduction

    Ducru 2001

    Third Course
    Braised Veal Cheeks - aged beef fat dumpling, baby carrots, pearl onions, fines herbes pesto 

    Ducru 1995

    Fourth Course
    Chargrilled A5 Japanese Wagyu Strip - foie gras, new potato cake, blue cheese, baby artichoke, asparagus, bacon, leek, bordelaise

    Ducru 1982

    Dessert Course
    Orange Passion Mousse - graham cracker crust, passion fruit cream orange mousse, orange caramel sauce

    Chateau Coutet a Barsac 1961


    Please Note:

    Tables can be purchased for two or four guests to ensure we are keeping everyone thoughtfully distanced.