Chef’s Notebook
Date: March 12, 6pm
Experience a night of culinary artistry and connection at our Chef’s Notebook Series, reintroduced with our renowned Executive Chef, Riccardo Rinaldi. On Wednesday, March 12, at 6:00 PM, treat yourself to an exclusive evening that promises:
– A Unique Opportunity to Connect with Chef Riccardo Rinaldi as he shares his inspirations and techniques behind each dish
– An Intimate 3-Course Dinner thoughtfully paired with exquisite wines from our collection
– A Cozy Setting perfect for meaningful conversations and a truly memorable dining experience
Whether you’re a foodie, a wine lover, or just looking for a unique dining experience, this evening is not to be missed! Seating is limited—reserve your spot today! Book your reservation through Opentable or by calling the host stand at (757) 564-8869. Dinner is $80++ per person, $75++ per wine club member, and includes all courses and wine pairings.
*Reservations are required. Payment will be taken at the end of your dinner. Price does not include taxes and gratuity.
FIRST COURSE
Sea bass Tartare: Blood Orange Vinaigrette, Fresno Peppers, Fennel Gel, Crispy Artichokes, Tangerine Lace
Paired with Wessex Hundred Albariño
Sea bass Tartare: Blood Orange Vinaigrette, Fresno Peppers, Fennel Gel, Crispy Artichokes, Tangerine Lace
Paired with Wessex Hundred Albariño
SECOND COURSE
Pork Loin: Escarole Purse, Pinenuts and Olives, Pickled Mustard Seeds, Pork Jus
Paired with Wessex Hundred Petit Verdot
Pork Loin: Escarole Purse, Pinenuts and Olives, Pickled Mustard Seeds, Pork Jus
Paired with Wessex Hundred Petit Verdot
THIRD COURSE
Basque Cheesecake: Bittersweet Chocolate, Orange-Grand Marnier Gel, Italian Merengues
Paired with Wessex Hundred Blanc de Blanc
Basque Cheesecake: Bittersweet Chocolate, Orange-Grand Marnier Gel, Italian Merengues
Paired with Wessex Hundred Blanc de Blanc
