Tuck and Chef James Thompson created a wonderful 4-course dinner to pair with three fantastic French wines. Zoë Curren (our granddaughter) is coming back from Europe Monday for this fantastic dinner, Zoe has been to France many times and speaks fluent French, so come and test her language skills. This will be a fun dinner.🍷🍽🥰

Music on the patio

Menu Below

1st Course

Fried Oysters with Spicy Remoulade Sauce

Wine-Champagne Barons de Rothschild Brut, Champagne

“A rich and classically complex style with boldly-stated, toasty, reserve wine drive. Grilled nuts, potpourri and dried red berries on the nose. The palate has lemon citrus punch amid a powerful pinot-esque frame. Drink now.” 91pts James Suckling

2nd Course

Stuffed Crepes with Mushrooms, Ham and Bechamel Sauce

Wine-Chateau St. Cosme Cotes du Rhone, Rhone Valley

“Pristine black cherry and raspberry flavors are accented by hints of green herbs and bramble in this full-bodied but invigorating red. It's delightfully easy drinking but nuanced and peppery. Ripe, integrated tannins linger elegantly through a long finish.”

Entrée

Bistro Steak with Bearnaise

Fries

Wine-Chateau Durand-Laplagne, St. Emillion

75% Merlot, 20% Cabernet Franc, 5% Cabernet Sauvignon

“The Durand Laplagne has an attractive undergrowth-tinged bouquet with blackberry and wild hedgerow scents. The palate is well balanced with crisp tannin, good fruit concentration with a firm structure, fresh and perhaps a little masculine. This is an excellent Saint Emilion with heaps of personality.”

Dessert

Baba au Rhum

Apricot Glaze-Whipped Cream

$50 per person