Friday, March 31, 2017 in The Commonwealth Club.
Seatings from 6:30pm to 8:30pm
To secure a table for an exceptional dining experience, please call 215-699-9272.
One Hundred Ten Dollars Per Person
Tax & Gratuity not included
A selection of after dinner cordials will be offered from our tableside cart at the conclusion of dinner
A three-ounce serving of wine per course is included in your per person price.
Subsequent servings of wine are available for an additional charge.
If you would like to receive future invitations to our Gourmet Dinners, we cordially ask you to join our mailing list.
Sterling Sturgeon Caviar Flatbread
Meyer lemon ricotta, bacon, red onion, chives, quail egg, basil crème fraîche.
Avinyó Cava Brut Reserva Penedès, Spain 2013
Savory Maine lobster custard with a sherry FraDiavolo nage, tomato coulis and watercress pesto
Handley, Gerwurztraminer, Anderson Valley 2014
Pomegranate Barbeque Colorado Spring Lamb Chops
Crusted with anchovy panko crumbs, teamed with a kefta kabob & lemon mint aioli
accompanied by zaatar spice-grilled carrots and potato leek Napoleon
Domaine Les Fines Graves Moulin-à-Vent Beaujolais 2014
Fillet of North Pacific Halibut
With sunburst squash, baby zucchini, wild ramps & pearl potatoes baked in parchment
with aromatic spices and citrus butter
Bruna Grimaldi Langhe Arneis, Piedmont, Italy 2015
Allen Brother Boutique Beef Tasting
Slow-cooked beef brisket and broiled sous vide hangar steak served with a rich port wine reduction
presented with Kasha Pilaf, parsnip ribbons, mustard greens and India pale ale-battered “shallot rings”
Chateau Smith Cabernet Sauvignon, Columbia Valley, Washington State 2014
Straight “A” Salad
Arugula, Asian pear, applewood-smoked Chevre, apricot gastrique and Arbequina olive oil
Christophe Thorigny Vouvray Sec- Loire Valley, France 2014
Pecan brown butter cake layered with Greek yogurt mousse and white peach crémeux
accompanied by orange blossom sherbet atop a strawberry streusel garnished with a honey tuille
Lustau ‘East India’ Solera Sherry NV