Explore Bordeaux through the wines of Clarence Dillon, anchored by Château Haut-Brion, one of Bordeaux’s five First Growth estates. Join us at Table 33 for six courses by Executive Chef Michael Ward, with wines presented by Château Haut-Brion and Wine Director Brent Wagener.
FIRST COURSE
Pan-Seared Sea Scallop
Butternut squash purée, Clarendelle Blanc and brown butter beurre blanc, blood orange gastrique.
Wine: Clarendelle Blanc Bordeaux — citrus, stone fruit, minerality.
SECOND COURSE
Pan-Seared Great Lakes Walleye
Roasted sunchoke butter, tempura wild mushrooms, pickled sunchokes.
Wine: Château Haut-Brion La Clarté Blanc — lemon confit, creamy texture, pronounced minerality.
THIRD COURSE
Charred Ibérico Pork Secreto
Roasted cherry and balsamic gastrique, blistered shishito peppers.
Wine: Le Dragon de Quintus — black cherry, supple tannins, limestone minerality.
FOURTH COURSE
Braised Lamb Shank
Savory Gruyère Cream of Wheat, red wine jus, pickled mustard seeds, crispy shallots, micro-thyme.
Wine: La Chapelle de la Mission Haut-Brion — graphite, tobacco, firm tannins.
FIFTH COURSE
Pan-Seared Wagyu Strip Loin
Lamb Bordelaise, bone marrow butter, crispy fingerling potatoes.
Wine: Le Clarence de Haut-Brion — savory depth, graphite, elegant finish.
SIXTH COURSE
Ohio Orchard Apple Tarte Tatin
Caramelized Ohio apples, buttery puff pastry, salted crème fraîche mousse.
Wine: Clarendelle Amber Wine — honey, apricot, orange peel, bright acidity.
Private Events
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.
Request informationMore information
Party size
1 ticket