Chef Jeremy Dyer has just released his menu below for Le Sommelier’s MAKE IT SPARKLE dinner at L’Avenue Bistro. Please join us for a pre-Valentine’s celebration of sparkling wines, at 6:30, Tuesday, February 12. Click here for more information.
MAKE IT SPARKLE at L’Avenue Bistro
Freshly shucked oysters with roibos and pickled apple vinaigrette
Eric Bordelet Cidre Brut Tendre
Herb salad with sautéed escargots and Brie croutons, shallot/basil oil vinaigrette
JM Sohler Crémant d’Alsace Blanc de Blancs 2007
Chicken three ways : chambord ballotine, crispy chicken skins, chicken liver parfait, fine herbs
Champagne Gatinois Grand Cru Reserve NV
Roast pork tenderloin with Tabac de bois, sauce Madeira, burnt scallion aioli, prosciutto, brioche and forest mushrooms
Champagne Gatinois Grand Cru Rosé NV
Cara cara orange Sabayone with fresh fruit
Massimo Penna Viticultore Moscato d’Asti DOCG 2011
See you there,
Bernard Stramwasser
Le Sommelier
PS. Of course these wines are available for order from our website. Click here to see our current product offerings.
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