An Evening with Chablis

Join Executive Chef John Melfi and Sommelier Samuel Pulda of The Oval Room on Tuesday, September 22nd for a 5 course wine dinner featuring Chablis, the northernmost wine district of the Burgundy region of France.

The experience is priced at $100 per person (tax and gratuity not included) and guests will enjoy a five-course feast with pairings of Saint-Bris Sauvignon Blanc, 2013, Chablis, Domaine Sainte-Claire, 2014, Chablis 1er Cru, “Fourchaume”, 2013, Chablis 1er Cru, “Vaulorent”, 2011, Chablis Grand Cru, “Bougros”, 2011.  The full menu is posted below.


Kushi Oyster

Grinnell Caviar, Lemon Verbena

Saint-Bris Sauvignon Blanc, 2013


First Course

Fluke Crudo

Watermelon Rind, Jalapeños, Lemon Oil and Cilantro

Chablis, Domaine Sainte-Claire, 2014


Second Course

Olive Oil Poached Cod

Trout Roe, Sea Beans and Champagne Zabaglione

Chablis 1er Cru, “Fourchaume”, 2013


Third Course

Portuguese Octopus

Cotton Candy Grapes, Celery, Vindaloo Emulsion

Chablis 1er Cru, “Vaulorent”, 2011


Forth Course


Foie Gras Mousse, Celery Root, Burgundy Truffles

Chablis Grand Cru, “Bougros”, 2011



Spiced Plums

Vanilla Sablé and Taleggio Cheese

Seasonal Hand Crafted Cocktail Created by Mixologist


Learn more about Chablis:

The Chablis region is the northernmost wine district of the Burgundy region of France.  The grapevines around the town of Chablis are almost all Chardonnay, making a dry white wine renowned for the purity of its aroma and taste. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates. In comparison with the white wines from the rest of Burgundy, Chablis has on average much less influence of oak.  Most basic Chablis is unoaked, and vinified in stainless steel tanks. The amount of barrel maturation, if any, is a stylistic choice, which varies widely among Chablis producers.