Nick & Toni’s will host a special wine pairing dinner on Thursday, June 8 beginning at 6:30 p.m. “Ageworthy Rosé” will feature a six course menu crafted by Executive Chef Joseph Realmuto and Pastry Chef Kelsey Roden, paired with pre-2022 release rosé wines selected by Beverage Director Chimene Macnaughton. The cost is $200 per person, plus tax and gratuity, for the six course dinner including multiple side-by-side wine pairings. Wines are extremely limited, coming from cellars and the participating wineries directly, but remaining available bottles will be eligible for pre-order with special pricing directly through Jacques Franey of Domaine Franey on the night of the event.
“What makes a wine "age worthy"? What happens when we consider pinks of every hue through this more serious, thoughtful lens? Before we dive into beach weather and "summer water" rosé season in earnest, we'll tour the world's finest wine regions in search of indigenous and international grape varieties, left pink on purpose. Please join us Thursday, June 8th- our final pairing evening til fall- as we traipse right past the bounds of Côtes de Provence to explore the versatile and vinous world of AGE WORTHY ROSÉ. We've added an extra course and more wines paired side-by-side to pack the night with a-ha moments of discovery. These are wines we've cellared back to 2015 releases, the only bottles left in the U.S.A.! ” Chimene Macnaughton, Beverage Director, Honest Man Hospitality.
For reservations go to https://bit.ly/45bZ0P6. The menu, subject to change, is as follows:
Cocktail Reception
Duck Rillettes, Garden Rhubarb
Chestnut Fritters, Provençal Tomato Aioli
Sea Bream Crudo
Crispy Squash Blossoms, Anchovy
Charcuterie, Pickled Garden Vegetables
AGLIANICO San Salvatore ‘Vetere’ Paestum IGT Campania 2021
First Course
Tommette de Chèvre,
Artisanal Goat’s Milk, Frisée, Baby Beets
PINOT NOIR on PINOT NOIR
MELVILLE Estate Sta. Rita Hills 2020 / LEITZ Rheingau 2021
Second Course
Sweet Pea Ravioli
Lemon Butter, Prosciutto San di Daniele
#YESWAY GAMAY
EDMUND ST. JOHN ‘Bone Jolly’ Sierra Foothills 2021
Third Course
Langostino
Prawns, Garlic Basil Oil, Toasted Baguette
A LOOK BACK AT 2018: CORSICA + SPAIN
NIELLUCCIU / GRENACHE YVES LECCIA Patrimonio 2018
GARNACHA / TEMPRANILLO JOSÉ LUIS RIPA Rioja Cosecha 2018
Fourth Course
Wagyu Coulette
Top Sirloin, Fondant Potatoes, Sauce Verte, Crème Fraiche,
BANDOL RETROSPECTIVE
MOURVÈDRE BASTIDE BLANCHE 2021 / MOURVÈDRE GROS ‘NORÉ 2017 / MOURVÈDRE TERREBRUNE 2015
Dessert
Strawberry Rhubarb Tarte
Chocolate Éclair
CRÉMANT DE BOURGOGNE PARIGOT & RICHARD 'Monochrome' Brut Rosé NV
