Nationally-acclaimed sommelier and restaurateur Grant Reynolds will dip into Boudro’s reserve wine list in order to pick the perfect pairings, all rated 90 points and above, to best complement Boudro’s and Zinc’s executive chef Robbie Nowlin’s four-course dinner plus hors d'oeuvres reception.
This not-to-missed evening will be held in Zinc’s intimate wine cellar (always set to a perfectly cool 55 degrees) and will start with hors d oeuvres of brie “Grilled Cheese” with tomato jam and fennel pollen; torched ahi tuna “poke” with charred cumin and scallion salad; and chick pea puree with brown butter and candied hazelnuts.
Following the reception, guests will sit down for four breathtaking courses including: Seared Diver Sea Scallop with Parsnip Puree, Pearl Onions Two Ways, Pomegranate Reduction and Chive Nage; Grilled Chicory Salad with Candied Walnuts, Cabrales Blue Cheese, Applewood Smoked Bacon vinaigrette and fresh Basils; “Rack of Lamb” with Yukon Gold Potato Mousseline, Grilled Lobster Mushrooms, Glazed Baby Beets and Australian Black Truffle; and a dessert of Crème Fraiche Panna Cotta with Basil Compressed Strawberries, Hazelnut Nougat and Aged Balsamic.
To make a reservation for this event, call 210-224-2900.
Nationally-acclaimed sommelier and restaurateur Grant Reynolds will dip into Boudro’s reserve wine list in order to pick the perfect pairings, all rated 90 points and above, to best complement Boudro’s and Zinc’s executive chef Robbie Nowlin’s four-course dinner plus hors d'oeuvres reception.
This not-to-missed evening will be held in Zinc’s intimate wine cellar (always set to a perfectly cool 55 degrees) and will start with hors d oeuvres of brie “Grilled Cheese” with tomato jam and fennel pollen; torched ahi tuna “poke” with charred cumin and scallion salad; and chick pea puree with brown butter and candied hazelnuts.
Following the reception, guests will sit down for four breathtaking courses including: Seared Diver Sea Scallop with Parsnip Puree, Pearl Onions Two Ways, Pomegranate Reduction and Chive Nage; Grilled Chicory Salad with Candied Walnuts, Cabrales Blue Cheese, Applewood Smoked Bacon vinaigrette and fresh Basils; “Rack of Lamb” with Yukon Gold Potato Mousseline, Grilled Lobster Mushrooms, Glazed Baby Beets and Australian Black Truffle; and a dessert of Crème Fraiche Panna Cotta with Basil Compressed Strawberries, Hazelnut Nougat and Aged Balsamic.
To make a reservation for this event, call 210-224-2900.
Nationally-acclaimed sommelier and restaurateur Grant Reynolds will dip into Boudro’s reserve wine list in order to pick the perfect pairings, all rated 90 points and above, to best complement Boudro’s and Zinc’s executive chef Robbie Nowlin’s four-course dinner plus hors d'oeuvres reception.
This not-to-missed evening will be held in Zinc’s intimate wine cellar (always set to a perfectly cool 55 degrees) and will start with hors d oeuvres of brie “Grilled Cheese” with tomato jam and fennel pollen; torched ahi tuna “poke” with charred cumin and scallion salad; and chick pea puree with brown butter and candied hazelnuts.
Following the reception, guests will sit down for four breathtaking courses including: Seared Diver Sea Scallop with Parsnip Puree, Pearl Onions Two Ways, Pomegranate Reduction and Chive Nage; Grilled Chicory Salad with Candied Walnuts, Cabrales Blue Cheese, Applewood Smoked Bacon vinaigrette and fresh Basils; “Rack of Lamb” with Yukon Gold Potato Mousseline, Grilled Lobster Mushrooms, Glazed Baby Beets and Australian Black Truffle; and a dessert of Crème Fraiche Panna Cotta with Basil Compressed Strawberries, Hazelnut Nougat and Aged Balsamic.
To make a reservation for this event, call 210-224-2900.
WHEN
WHERE
TICKET INFO
