Blackwall Hitch invites you to join Executive Chef Jonathan Seningen for Chef’s Table Wine Dinner, a unique evening featuring four courses of original cuisine paired with wines from the Blackwall Cellar and accompanied by conversation with Chef on the menu and creative culinary process.
This event is $75 per person and is available by reservation only. To reserve your seat, call Blackwall Hitch at 410.263.3454. The menu for that evening:
Winter Chestnut Soup
Whole Toasted Chestnuts with thick slices of Bacon
simmered in a rich velouté & crème fraîche
puréed smooth & finished with a light Cappuccino Foam
Paired with: Sileni, Sauvignon Blanc, Marlborough, New Zealand
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Jumbo Lump Crab & Petite Peas
Shelled Baby Peas folded with Jumbo Lump Crab, Black Truffles,
thin-shaved Pecorino Cheese, Extra Virgin Olive Oil & Fresh Lemon Juice
served in a crisp Sesame Tulle
Paired with: A.A. Badenhorst, The Curator, Swartland, South Africa
Lupe De Mer
Mediterranean Sea Bass stuffed with a mousse of Scallop & Shrimp,
pan seared then served with Baby Vegetables, Crispy Prosciutto & Saffron Sauce
Paired with: Newton Vineyard, Red Label Chardonnay, Napa, California
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Vanilla Poached Baby Pears
Baby Pears slowly poached with Pomegranate Juice, Vanilla,
Cardamom, Cinnamon & Clove served over a silky Crème Brûlée
Paired with: Codorníu, Brut Cava, Catalonia, Spain
Additional Dinners are scheduled for March 7 and April 25. The menus for those nights will be released three weeks prior to the event. For more information, see the website for Blackwall Hitch at www.theblackwallhitch.com
