A Gastronomic Experience at Rue Saint-Marc

This special dinner was planned and executed by Executive Chef Scott Alters and his wife Gabby Saul, Beverage and Wine Director of Rue Saint-Marc. The meal began with an array of hors d'oeuvres as we mingled with our fellow society members, then progressed to a seated dinner of three savory courses, finishing with a delightful dessert. All courses were paired with wine to showcase not only unique vineyard regions of the world, but also what truly harmonious pairings can do for a gastronomic experience. 

Hors d'Oeuvres

Sanctum Volk Pet Nat Podravge Pinot Blanc 2020, Slovenia

Curried Blue Crab with Fried Naan Bread

Duck Liver Mousse Tart, Chestnut Crumble and Black Currant

Pommes Paillasson, Herbed Cream Cheese and Smoked Trout Caviar

First Course

Heinrich Naked White 2018, Burgenland, Austria

Mayport Shrimp, Fregola Sarda, Fennel, Olives, 'Nduja Broth

Second Course

Castello di Verduno 'Bagadone', 2020, Piedmont, Italy

Brown Butter Roasted Bass, Black Trumpet Mushrooms, Celery Root, Walnut-Mushroom Agnolotti

Third Course

Massaya Cap Est, 2015, Bekaa Valley, Lebanon

Aged Duck Breast, Jeweled Bulgur Wheat, Medjool Dates, Butternut Squash, Red Wine Duck Jus

Dessert

Donnafugata Ben Rye Passito di Pantelleria, 2018, Sicily, Italy

Warm Pistachio Cake, Apricot Jam, Candied Citrus, Burnt Honey Ice Cream, Apricot Caramel