Chateau Biac Wine Dinner with owner Youmna Asseily

Passed Appetizers
Salmon Belly Tartare, Pea Blinis, Honey and Cascabel Chili
Brie, Date and Toasted Walnut Crostini
Serrano Ham and Manchego Croquettes with Piquillo Aioli
Sparking Wine – TBD

First Course
Seared Lobster, Chili Coconut Panna Cotta, Spicy Marinade
Secret de Biac 2009

Second Course
Rabbit Rillettes with Roasted Figs, Lebanese Spices and Crispy Lavosh
B de Biac 2012

Main Course
Slow Cooked Lamb Stew, Local Fava Beans, Thumbelina Carrots and Roasted Chaterelles
Château Biac 2010 and Château Biac 2012

Dessert
Corn Meal Pound Cake, Roasted Cara Cara Oranges, Rose Petal Buttermilk Ice Cream and Orange Glaze
Secret de Biac 2010

RSVP to 214-559-8910 or email wine@dallaswinetastic.com