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Experience an Exclusive Wine Dinner with
Nicolas Rossignol at 2941 Restaurant
Click Here to Purchase Tickets
Monday, March 31th, 2025
Reception at 6:30 PM
Dinner at 7:00 PM
Meet Nicolas Rossignol in person as he shares insights into his celebrated wines and the art of winemaking.
$350 per guest
(All-inclusive: four courses, wine pairings, canapés, dessert, tax, and gratuity.)
Canapés
Truffle Croque-Monsieur
Beet tartare & haricot verts
horseradish cream, bergamot, crispy beet
Domaine Céline et Laurent Tripoz | Crémant de Bourgogne | Brut Nature | Burgundy, France
First Course
Vol au Vent d’ Escargot de Bourgogne
puff pastry, wild mushrooms, pearl onion, burgundy sauce
Domaine Nicolas Rossignol | Pommard | "Les Vignots" | Burgundy, France | 2018
Second Course
West Coast Sturgeon
Louisiana crawfish, crawfish sauce, Kaviari caviar, potato confit
Domaine Nicolas Rossignol | Beaune | 1er Cru | "Les Reversées" | Burgundy, France | 2020
Third Course
Roasted Squab Breast
squab croquette, thumbelina carrot, baby turnips, juniper salmi jus
Domaine Nicolas Rossignol | Savigny-lès-Beaune | 1er Cru | "Forneaux" | Burgundy, France | 2017
Fourth Course
Wagyu Duo
braised American wagyu shoulder blade "Paleron", pan seared A5 Japanese wagyu, savoy cabbage, Meadow Creek Appalachian cheese-potato gratin
Domaine Nicolas Rossignol | Volnay | 1er Cru | "Ronceret" | Burgundy, France | 2014
Dessert
Lemon Givré
Lemon curd, streusel, lemon marmalade, lemon gelato
Executive Chef Bertrand Chemel
Nicolas Rossignol at 2941 Restaurant
Click Here to Purchase Tickets
Monday, March 31th, 2025
Reception at 6:30 PM
Dinner at 7:00 PM
Meet Nicolas Rossignol in person as he shares insights into his celebrated wines and the art of winemaking.
$350 per guest
(All-inclusive: four courses, wine pairings, canapés, dessert, tax, and gratuity.)
Canapés
Truffle Croque-Monsieur
Beet tartare & haricot verts
horseradish cream, bergamot, crispy beet
Domaine Céline et Laurent Tripoz | Crémant de Bourgogne | Brut Nature | Burgundy, France
First Course
Vol au Vent d’ Escargot de Bourgogne
puff pastry, wild mushrooms, pearl onion, burgundy sauce
Domaine Nicolas Rossignol | Pommard | "Les Vignots" | Burgundy, France | 2018
Second Course
West Coast Sturgeon
Louisiana crawfish, crawfish sauce, Kaviari caviar, potato confit
Domaine Nicolas Rossignol | Beaune | 1er Cru | "Les Reversées" | Burgundy, France | 2020
Third Course
Roasted Squab Breast
squab croquette, thumbelina carrot, baby turnips, juniper salmi jus
Domaine Nicolas Rossignol | Savigny-lès-Beaune | 1er Cru | "Forneaux" | Burgundy, France | 2017
Fourth Course
Wagyu Duo
braised American wagyu shoulder blade "Paleron", pan seared A5 Japanese wagyu, savoy cabbage, Meadow Creek Appalachian cheese-potato gratin
Domaine Nicolas Rossignol | Volnay | 1er Cru | "Ronceret" | Burgundy, France | 2014
Dessert
Lemon Givré
Lemon curd, streusel, lemon marmalade, lemon gelato
Executive Chef Bertrand Chemel