AU BON CLIMAT

WINE DINNER MENU
Friday, March 15, 2018 – 6:30 PM

With Lee Kuehn, Regional Sales Manager, Vintage Imports

Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity

AU BON CLIMAT PINOT GRIS/PINOT BLANC’17

CEVICHE TRIO

Faroe Island Salmon, Swordfish & Mero (Japanese Butter Fish),

Roasted Squash Medley, Mango-Cilantro Salsa, Chili Caviaroli

AU BON CLIMAT “SANTA BARBARA COUNTY” CHARDONNAY’17

AU BON CLIMAT CHARDONNAY “NUITS-BLANCHES AU BOUGE”’14

  LOBSTER CREPE
Spinach & Basil Crepe, Butter poached Lobster, Feta, Carrot Slaw,

Greek Yogurt Remoulade, Blood Orange Coulis, grilled Lemon

AU BON CLIMAT “SANTA BARBARA COUNTY” PINOT NOIR’17

MIXED SHELLFISH STEW
Bouillabaisse, Shrimp, Mussels, Clams, Saffron-Dill Rice,

Uni Butter Toast, Sauce Rouille   

AU BON CLIMAT PINOT NOIR “BIEN NACIDO”’15

AU BON CLIMAT PINOT NOIR “ISABELLE”’15

BRISKET BOWL

Red Wine BBQ Brisket, Borracho Beans, Chorizo, Pickled Scallions and Ramps,

braised Red Cabbage, 6 minute Egg, Paprika-Sriracha Crème   

ROGER GOULART ROSE BRUT CAVA’13

POT DE CRÈME
Butterscotch Custard, Banana & Blueberry Waffle Cones,

Strawberry & White Chocolate Crispearls