Portraits  •  Gala and evenings

Announcing the Menu for the 2019 Beaujolais Nouveau Wine Festival!

Savor traditional french foods like Cassoulet avec poiroux (white bean stew with leeks) from Columbia Tower Club Executive Chef Riccardo Bilotta, as well as White Toque Escargots de Bourgogne, a variety of cheeses, and more!

Beaujolais Nouveau Festival 2019 - Menu

Passed hors d’oeuvres

by CTC Executive Chef Riccardo Bilotta

 

Petit Homard (lobster) & dill toast

Périgord black truffle potato croquettes

Cauliflower crème, caviar de saumon

Double cream Brie tart, apple compote, black truffle  

Petit beef carpaccio, Parmigiano, tarragon

Foie gras torchon, cocoa, Armagnac, noisette

 

Displays

Penn Cove Shellfish

Mussels Meuniere

 

Hama Hama Oyster Company

Hama Hamas

Blue Pools

 

Gerard & Dominique Seafood

 European Smoked salmon – salmon mousse

Brioche – crème fraiche

 

Specialities Inc.

Delpeyrat Jambon Bayonne Ham

 Le Bistro Super Premium Hams

Ermitage French double-Crème Brie

 

Saputo Specialty Cheeses

Le Roulé –garlic & herb  Le Roulé – Cranberry

 

Fabrique Délices Charcuterie

Saucisses, pâtés, terrains

 

The Peterson Company

Creminelli Assorted Charcuterie

Livradois Raclette Cheese

Assorted Cheese

 

Papillon Cheeses

Roquefort, Rondin & Perail fromages

 

Lactalis

Brie Le Chatelain, Comté,

P’tit Basque and Tomme De Savoie

 

Grand Central Bakery

Assortment of breads

 

White Toque

Escargots de Bourgogne

 

Special Dishes by CTC Executive Chef Riccardo Bilotta

Traditionnel Coq au Vin

Cassoulet avec poireaux (Traditionnel white beans)

Pommes aligot

Raclette

 

Les Boulangers Associés

Crêpes noisette & Grand Manier

Tartelette au chocolat

 

VIP Room Exclusives

 

La Parisienne French Bakery

Petits Fours

 

Thierry Rautureau, the Chef in the Hat

special hors d’oeuvres:

Smoked Duck, Olive Tapenade, Lemon Confit

Foie Gras Terrine, Brioche Toast, Sauternes Aspic

Documentation

Download Menu_-_2019_Beaujolais_Nouveau_Wine_Fest.pdf  (PDF • 222 KB)
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