Indulge in a modern interpretation of the classic Italian holiday tradition during a seven-course paired wine dinner with Epicurean’s Executive Chef Adam Hyatt.
Potato Pave, Truffle Cream Fraiche, Buerre Blanc, Fresh Chives
Zardetto, Prosecco, X-Dry, Treviso
Cold Water Oysters
Cucumber, Shallot, Fresh Mint, Verjus Granita
Livio Felluga, Pinot Grigio, Friuli
King Crab & Beet Salad
Beet Carpaccio, Lemon, Pistachio, Basil, Unfiltered Olive Oil
Gradis’ciutta, Sauvignon Blanc, Collio Friuli
Lobster & Dumpling Soup
Butter Poached Lobster, Chive Dumplings, Fortified Lobster Broth
Macôn Lamartine, Chardonnay, Burgundy
Seared Ahi Tuna
Calamari Noodles, Toasted Cashews, Fresh Herbs, Wasabi Peppercorn Sauce
L’innesto, Bianco di Nerello Mascalese, Sicily
Grouper, Shrimp, Mussels, Clams, Roasted Tomato & Harissa Sauce
Corte Dei Venti, Le Terre Rosso, Sangiovese, Tuscany
Grilled Lemon Cake
Warm White Chocolate Sauce, Macadamia Nuts, Lobster Ice Cream
Emotions La Tour, Sauternes
Registration to begin at 5:45pm. Class to start promptly at 6pm.
For more information, please call the general manager of the hotel.
For more information on our guest rooms, please go to our Stay page and click on the “Details” button for each room type.