Wednesday, May 9, 7:00 pm
Members $125, General Public $155

Classically trained chef Michael Gilligan has found acclaim by marrying French technique with Asian and Latin flavors at Miami hot spots Atrio and Noir Bar. For tonight’s dinner the chef’s fusion favorites will be paired with magnificent wines from France’s Burgundy region.

Hors d’Oeuvre

Steak Tartare on Grilled Pappadams

Salmon in Rice Paper with Ponzu

Kobe Beef Churrasco with Chimichurri

Tuna Tataki with Yuzu–Miso Glaze

Champagne de Venoge Cordon Bleu Brut NV

Dinner

Baked Crabcake with Chipotle Pepper Aïoli and Grilled Corn, Chives, and Peppers
Simonnet-Febvre Chablis Premier Cru Vaillons 2005

Freshwater Eel and Foie Gras with Tostones, Shiitakes, and Truffle Dashi
Louis Latour Puligny-Montrachet Sous le Puits Premier Cru Côte de Beaune 2003

Oven-Roasted Chilean Sea Bass with Jasmine Rice, Teardrop Tomato Ceviche, and Wasabi–Pepper Sauce
Louis Latour Volnay En Chevret Premier Cru Côte de Beaune 2002

Rum and Black Pepper–Glazed Grass-Fed Filet Mignon with Peruvian Potato and Chorizo Salad
Louis Latour Château Corton Grancey Grand Cru Côte de Beaune 2003

Café con Leche > Cuban Coffee and White Chocolate Mousse with Cookies-and-Cream Ice Cream and Chocolate-Covered Espresso Beans
Sandeman 20-Year-Old Tawny Port