Guests will gather at Frothy Monkey Franklin to taste wines together that have been perfectly paired with coursed menus designed by our Chef, Chase Ingalls and our BAKERY pastry chefs. Chef Chase’s approach to these dinners is to source the highest quality seasonal ingredients and create a menu that combines creativity, thoughtful flavor profiles and dishes that are truly inspired by the relationship between the food and wine. Each dinner is $60++ per person ($77.55).
black pepper crusted ahi tuna
with watermelon-fennel-watercress salad, tomato jam and blood orange sweet chili glaze
seared hudson valley foie gras
with walnut pear compote, sweet corn anglaise and apricot sherry gastrique
Ruffino Libaio Chardonnay
currant braised pork belly
with chilled edamame – blackeye pea salad, fig jam and pan sauce reduction
Ruffino Chianti Superiore
beef short rib with herbed purple potato and vegetable succotash,
wild mushroom ragout and reduced pan jus
Ruffino Reserva Ducale
Salted chocolate tart
unwind coffee infused chocolate, rich caramel, butter tart shell, maldon salt
Ruffino Mocato d’Asti
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