We are very excited to welcome Tony O'Rourke from Owen Roe for a beautiful night of food, wine & conversation. This evening will kickoff a trilogy of dinners T.H.E. will host in 2020 where Chef Fournier will create tasting menus with the specific themes of Meat, Seafood, and Vegetables. Stay tuned for more details!
Chef Fournier is looking forward to pairing Owen Roe's exceptional wines from the Pacific Northwest with a 5-course meat-focused menu*. Throughout the evening, Tony O'Rourke will introduce guests to Owen Roe, their vineyards, and the wines paired with each course.
First Course
TRI-COLORED PEPPERCORN CARPACCIO
Ribeye Steak | Pink, White & Szechuan Peppercorns | Meyer Lemon Aioli | Arugula | Shaved Parmesan
Paired with “Ravenna” Riesling 2018
Second Course
WILTED SPINACH & T.H.E. BACON LARDON SALAD
Pickled Red Onion | Preserved Egg Yolk | Japanese-Style Soft Egg | Nora Chili | Maple Vinaigrette
Paired with “Mirth” Chardonnay 2017
Third Course
BLACK TRUFFLE & DUCK LIVER PENNE PASTA
Housemade Pasta | Champagne | Butter | Parmesan
Paired with “Ex Umbris” Syrah 2017
Fourth Course
CAST IRON SIRLOIN & BONE MARROW
Parsley & Garlic Roasted Bone Marrow | Sherry Sauce | T.H.E. Microgreens
Paired with “1973 Block” Cabernet Sauvignon 2014
Fifth Course
FUNKY CHEESE & ALL THE FIXIN’S
House Crackers | Jam | Berries
Paired with “The Parting Glass” Gewurztraminer 2016
Seats are limited. Call us today to purchase your tickets!
*Due to the specialized nature of this menu, we cannot accommodate dietary restrictions.
**Pricing does not include tax & gratuity.