Burgundy Wine Dinner Dinner Presented By: Fleur Bakeshop and Cartwright Catering Wine Pairings By: Pignatello Imports and George's Distributing Menu: Welcome Wine: Jean Luc Joillot Passetoutgrain Amuse Bouche: Seared Scallop, Avocado Puree, Crisp Speck Ham, Toasted Pistachio Wine: Paul Jouard Bourgogne Blanc First Course: Ahi Tuna, Castelvetrano Olives, Capers, Shaved Red Onion, Limoncello, Roasted Red Pepper, Yukon Gold Crisp Wine: Francois Servin Chablis Second Course: Smoked Duck, Arugula, Toasted Almond, Chevre, Flathead Cherry Vinaigrette Wine: Parent Bourgogne Rouge Third Course: Dry-aged Tenderloin, Herbed Italian Heirloom Polenta, Asparagus, Huckleberry & Black Perigord Truffle Bordelaise Wine: Clerget Chambolle-Musigny Fourth Course: Fleur Dessert Wine: Jean Luc Joillot Cremant de Bourgogne Rosé RSVP to Fleur Bake Shop (406) 730-8486