The Establishment is proudly hosting an intimate dinner featuring wines from Mer Soleil and Caymus Vineyards. Chef Elliott Howells has curated a special menu to accentuate these wines with a focus on fresh ingredients and regional sourcing.
The event will start promptly at 6pm with passed hors d'oeuvres paired with bubbles and move in a progressive manner to feature the more robust offerings from the wineries.
The evening is limited to 20 guests.
Passed Hors d'oeuvres
Vol au vent
Chicken liver mousse
Scallop Crudo, creme fraiche, sea beans, smoked trout roe
Mer Soleil Chardonnay
Confit Duck, Blackberry gastrique, kohlrabi
Mer Soleil Pinot Noir
Prime rib, truffle gratin, bordelaise
Pot de creme, chantilly, coffee
Caymus Grand Durif