Join The Fulton for an intimate and interactive evening with Chimney Rock Winery’s Head Winemaker, Elizabeth Vianna.

They’ve curated a one-night-only menu of Chef Jean-Georges favorites complemented by a pairing of Chimney Rock Winery’s signature collection of wines, adding depth and elegance to the dining experience.

AMUSE:

Santa Barbara Sea Urchin
Salted Butter, Jalapeño and Yuzu

Oyster Slider
Chili Crisp and Remoulade

Champagne Lanson

SECOND COURSE:

Chicory and Persimmon
Pine Nut, Fennel and Pomegranate

Elevage Blanc

THIRD COURSE:

Dungeness Crab
Campanelle Pasta, Shellfish Broth and Thai Basil

Elevage Rouge

FOURTH COURSE:

Prime New York Strip
Chimichurri and Roasted Garlic Butter Potatoes

Tomahawk Cabernet Sauvignon

FIFTH COURSE:

Passionfruit & Hazelnut
Piedmonte Hazelnut Cake, Passionfruit Crémeux and Chocolaté Ganache

Cabernet Sauvignon