Soleil Che'f Table Loire Valley Wine Dinner

Guests will arrive and be seated at the Chef's table for a four course dinner - each course paired with a wine from the Loire Valley. Chef will walk guests through each course, describing the wines and why they were chosen to pair with the dish. 
 
The meal will start with the Ateliers Raspail Sauvignon Blanc alongside a Mango Scallop Ceviche. The second course will feature the Les Caillottes Maison Belles Côtes Sancerre served with a Crab Salad, Smoked Trout Roe, Baby Arugula, Onion Soubise. The third course of Fried Flounder, Carrot Puree, Brown Butter, Caper, Golden Raisin, Roasted Almonds will be paired with the Clos du Bourg Domaine Huet Vouvray Demi-Sec. The final course is the Sous Vide Lamb Loin, Whipped Goat Cheese, Fried Green Onions, Cinnamon matched perfectly with Marc Brédif Chinon. A bite of chocolate will finish the evening.