Château Maris Wine Dinner
Tuesday, March 22nd
Château Maris’ approach to winemaking is based on the fundamental premise that wine is grown, not made. The vineyard strictly adheres to biodynamics, a system of organic farming that adopts a holistic approach to produce truly exceptional wine.
Chicken Liver Pâté Bruschetta
Smoked bacon jam, braised mustard seeds
Château Maris ‘Brama’ Grenache Gris 2013
Fresh tropical fruits, honeysuckle, lemon rind and buttered almonds on the nose.
Seared Icelandic Char
Green peas, chervil, prosecco mustard
Le Carignan de Maris, Coteaux de Peyriac 2013
Red plum, dried blackberry and dark chocolate flavors, lingering with mocha details.
Smoked Pork Belly
Soft poached egg, grilled shiitake mushroom, brown butter, spinach
La Touge Syrah 2012
Spicy dark fruit, ground pepper, wild herbs and hints of olive to go with a medium-bodied, rich palate feel.
Grilled Black Cod
Beurre rouge, mushroom ragu
Cur la Liviniere ‘Les Anciens’ 2012
Peppery herbs, fresh plum and berry fruits.
Dark Chocolate Cake
Spring berry, whipped ricotta
Oeuf Neuf Maris 2010
100% untouched grenache with notes of dark fruit including blueberry and plum.
59 per person
Not Inclusive of tax or gratuity