An Aureole 25th Anniversary Event 

Game birds and Premier Cru Burgundies bring the sought-after flavors of Autumn together in a feast for the gourmand on October 15th at Aureole.  Chefs Charlie Palmer and Marcus Ware have created an intricate menu that balances hearty game birds with elite Burgundy pairings. This five-course menu forages through trails of quail, partridge, pheasant and to the far-reaching corners of select Burgundy vineyards.  The perfect finish, Nat Sherman cigars presented by Michael Herklots, will complete these sumptuous pairings. Guests will also receive a personalized copy of Chef Palmer's new cookbook, Remington Camp Cooking.

$275 per person (all inclusive) 

Reserve now as seating is limited | AureoleRSVP@CharliePalmer.com

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Bob White Quail Carpaccio
Wild Purslane, Frisée, Tangerine Dressing
Chablis, Vincent Dauvissat, Vaillons, 1er Cru 2011

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Muscovy Duck + Foie Gras Terrine
Honeyed Pear Compote, Country Toasts
Puligny Montrachet, Domaine Leflaive, Clavoillon, 1er Cru 2002

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Chukkar Partridge Pot au Feu
Leg Confit Tortellini, Bambino Carrot, Salsify
Volnay, Domaine Marquis D'Angerville, 1er Cru 2010

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Black Truffle Roasted Pheasant
Fall Trumpet Mushroom, Caramelized Parsnip, Croustillant
Pommard, Domaine de Courcel, Grand Clos Des Épenots, 1er Cru 2006

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Artisan Burgundian Style Cheeses
Chestnut Honey, Quince, Toasted Walnut
Gevrey-Chambertin, Domaine Armand Rousseau, Clos Saint Jacques, 1er Cru 2004