Wine dinnersWine dinners


Madiran-Pacherenc Wine Dinner Menu
Tuesday, February 15th 2011
Alain Brumont with Fabrice Dubosq (Head Wine Maker) and Karl Frédéric Reuter (Export Director)


Les Jardin de Bouscassé, Pacherenc Sec, 2009

Hot Smoked Sea Trout, Salsify Crisps, Fennel and Pernod Purée

Château Montus Blanc, Pacherenc Sec, 2007

Ballantine of Wild Duck and Cured Foie Gras, Orange and Clove Jelly, Confit of Red Onion

Château Bouscassé, Pacherenc Sec, Vieilles Vignes 2003

Roast Fillet and Confit Belly of New Forest Pork, Honey Glazed Cipollini Onions, Parsnips and Whisky Purée, Smoked Potato Gallette

Château Montus Prestige, Madiran, 1990

Selection of Hampshire Cheeses

Château Montus, La Tyre 2002

Trio of Pear: Warm Poached Pear and Almont Tart, Spiced Pear Terrine, Pear and Grappa Sorbet

Château de Bouscassé, Pacherenc du Vic-Bilh Moelleux, Frimaire 1995


Coffee and Petits Fours

You might also like to see our menus for Sunday lunch in the New Forest, breakfast in the New Forest and lunch in the New Forest, as well as our popular monthly tasting menu.


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