A Provencal Passover at The Durham House

Friday, April 22nd at 7:00 PM

Hosted by Tamar Mendelssohn

(So you know the wine shall flow freely!)

For the Table

Raj’s Gluten Free Matzo & House Pickles and Cheese & Apples and Honey  

Seder Plate

 Horseradish, Parsley, Charoset, Celery, Shank Bone, Hard Boiled Farm Egg

Starter

Redfish Courtbouillon

Fresh Gulf Redfish, Mirepoix, Herb Fines, Fish Stock

Served Family Style

 Green Salad

Sustainable Harvest Greens, Seasonal Local Vegetables, Goat Cheese

Brisket

Brined and Smoked Grass Fed Black Hill Farms Brisket

Lamb Shoulder

Braised Lamb with Shallots, Preserved Meyer Lemon, Fennel and Olives

Roasted Spring Vegetables

Chef’s Selection of Local Vegetables with Herbs De Provence

 Dessert

Lemon Mousse

Fluffy Meyer Lemon Mousse, Topped with Whipped Cream, Ginger Candy

Wine

Sparkling

Simonnet Fabver Cremant De Bourgogne Brut NV

Chateau Soucherie Cremant de Loire Rose NV

White

S.A. Prum,  ‘Luminance Dry’ ,Riesling, Mosel, 2013

Domaine De La Verpaille, ‘Majeure’, Chardonnay, Vire’-Clesse’, 2013

Kellerei Terlan, ‘Terlaner Classico’, Alto Adige, 2013

Saint Cosme, Cotes-Du-Rhone Blanc, 2013

Rose

Domaine Vacheron, Sancerre, 2014

Lorenza, Rose, California 2014

Red

EIEIO, ‘Swine Wine’, Pinot Noir, Oregon 2013

Les Freres Perroud, ‘Amethyste’, Gamay, Brouilly, 2013

Domaine de Pallus, ‘Messange’, Chinon, 2014

Kenneth Volk, Old Vine Mourvedre, Lime Kiln Valley, 2011

Tolaini, ‘Al Passo’, Sangiovese, Toscan, 2010

Food $60 per person ; Free Pour Wine Service $30 per person

 SOLD OUT