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    A wine dinner was being held on June 19, 2012 at 6:30pm featuring the wines of Michael Honig. The 5 course meal prepared by Chef Walter Bundy and Sous Chef Patrick Willis included stuffed summer squash blossom, crispy Chesapeake Bay soft shell crab, maple glazed Moulard duck breast, bison from Billy Salmon's Madison County farm, and black mission figs and foie gras ice cream. Each course was paired with a different Honig wine. The all-inclusive cost was $120 per person and reservations could be made by contacting Lemaire at (804) 649-4629 or by email.

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    A wine dinner was being held on June 19, 2012 at 6:30pm featuring the wines of Michael Honig. The 5 course meal prepared by Chef Walter Bundy and Sous Chef Patrick Willis included stuffed summer squash blossom, crispy Chesapeake Bay soft shell crab, maple glazed Moulard duck breast, bison from Billy Salmon's Madison County farm, and black mission figs and foie gras ice cream. Each course was paired with a different Honig wine. The all-inclusive cost was $120 per person and reservations could be made by contacting Lemaire at (804) 649-4629 or by email.

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    14 views2 pages

    Onig INE Inner: A E S T

    Uploaded by

    api-127925323
    A wine dinner was being held on June 19, 2012 at 6:30pm featuring the wines of Michael Honig. The 5 course meal prepared by Chef Walter Bundy and Sous Chef Patrick Willis included stuffed summer squash blossom, crispy Chesapeake Bay soft shell crab, maple glazed Moulard duck breast, bison from Billy Salmon's Madison County farm, and black mission figs and foie gras ice cream. Each course was paired with a different Honig wine. The all-inclusive cost was $120 per person and reservations could be made by contacting Lemaire at (804) 649-4629 or by email.

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    of 2

    HONIG WINE DINNER

    AN EARLY SUMMER TASTING


    JUNE 19, 2012 AT 6:30 PM
    CHEF WALTER BUNDY SOUS CHEF PATRICK WILLIS

    GUEST OF HONOR, MICHAEL HONIG

    STUFFED SUMMER SQUASH BLOSSOM


    ROASTED PEPPERS / GARDEN MARJORAM / THREE CHEESES CHILLED TOMATO-BASIL COULIS SAUVIGNON BLANC 11 NAPA VALLEY

    CRISPY CHESAPEAKE BAY SOFT SHELL CRAB


    LEMON COUS-COUS / WATERMELON / MANAKINTOWNE ARUGULA AVOCADO COULIS SAUVIGNON BLANC RUTHERFORD RESERVE 10 RUTHERFORD

    MAPLE GLAZED MOULARD DUCK BREAST


    WEHANI RICE / BRAISED ESCAROLE / PECANS BLUEBERRY-BLACK PEPPER JUS CABERNET SAUVIGNON 09 NAPA VALLEY

    BILLY SALMONS MADISON COUNTY BISON


    DAVE AND DEES OYSTER MUSHROOMS / WHITE CORN / DELLA NONNA SAUSAGE BLACK TRUFFLE DEMI-GLACE CABERNET SAUVIGNON BARTOLUCCI VINEYARD 07 ST. HELENA

    BLACK MISSION FIGS AND FOIE GRAS ICE CREAM


    LEMON MASCARPONE / WILDFLOWER HONEY / TOASTED BRIOCHE LATE HARVEST SAUVIGNON BLANC 08 RUTHERFORD

    $120 ALL INCLUSIVE (FIVE COURSES, WINES, TAX & GRATUITY INCLUDED)
    For Reservations contact Lemaire at (804) 649-4629 Or e-mail Greg McGehee at: mcgehee@jeffersonhotel.com

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