Reception at 6:30pm
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.
Croix Ducru 2010
Duck Trio Cassoulet - lentils, green beans almondine, spring garlic, duck jus
Sous Vide Venison - grains of paradise, ancient grains, parsnips, spring onion, shallot Bordeaux reduction
Braised Veal Cheeks - aged beef fat dumpling, baby carrots, pearl onions, fines herbes pesto
Chargrilled A5 Japanese Wagyu Strip - foie gras, new potato cake, blue cheese, baby artichoke, asparagus, bacon, leek, bordelaise