6 course Clarence Dillon Wines Dinner

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.