Photo from The Rotunda.
This is quite the evening with quite the setting: a special wine dinner featuring Champagne Henriot and Bouchard Père et Fils at ~THE ROTUNDA AT NEIMAN MARCUS~. The event is Thursday March 10th, and will feature five courses from chef Barney Brown with paired wines.
The menu features an amuse bouche of foie gras nigiri with apricot soy glaze, paired with Champagne Henriot Blanc NV Reims; duck egg Benedict with duck breast prosciutto, brioche, blood orange hollandaise, paired with Champagne Henriot Brut 1998 Reims; sea scallops with Santa Barbara uni butter, sea beans, paired with Bouchard Père et Fils Bourgogne Blanc Reserve 2008; Cantonese crispy roast duck with sweet stewed soybeans, black mushrooms, and steamed buns, paired with Bouchard Père et Fils Beaune du Château Rouge 1er Cru 2006 Côte de Beaune and Bouchard Père et Fils Beaune Grèves “Vigne de l’Enfant Jesus” 1er Cru 2006 Côte de Beaune. There will also be a cheese course, with Spanish Manchego, Ossau-Iraty, Garrotxa, and Bleu de Basque. 6:30pm-9pm. $100 per person. Reservations: 415-249-2721. 150 Stockton St. at Geary.