The Happ Inn, located in suburban Northfield, will welcome guests for an exclusive, Clos du Val wine dinner on Thursday, May 1. The event will begin with a reception at 6:30 p.m., followed by a seated dinner at 7 p.m. Executive Chef Freddy Sanchez’s menu, outlined below, features lobster and hearts of palm salad, bacon wrapped scallops, herb marinated pork loin, filet mignon with porcini truffle potato cake, house made churros and more. The Happ Inn’s proprietor, Carlos Nieto, and Clos Du Val representative Tom Conrad will discuss the wines and lead guests through the multi-course meal.
The fee to participate is $75 per person (includes tax and gratuity). To RSVP, please email jdandrea@thehappinn.com or call 847-784-9200. Dietary substitutions are available upon request.
CLOS DU VAL WINE DINNER MENU
Reception
Ahi Tuna Tartar with Fennel, Red Onion, Truffle Oil and Lavash Crisp;
Wood Oven Roasted Stuffed Mushrooms with Spinach, Parmesan and Lemon Butter Sauce
Clos Du Val 2012 Napa Valley Sauvignon Blanc & Taltarni Brut Tache’ 2010 Victoria
First Course
Lobster and Hearts of Palm Salad
Baby Arugula, Avocado, Orange Supremes and Carneros-Napa Valley Chardonnay Vinaigrette
Clos Du Val 2011 Carneros-Napa Valley Chardonna
Second Course
Bacon Wrapped Scallop with Fresh Corn Tamal and Guajillo Salsa
Clos Du Val 2010 Carneros- Napa Valley Pinot Noir
Third Course
Herb Marinated Pork Loin with Roasted Vegetable Couscous and Mustard Seed Glaze
Clos Du Val 2010 Carneros-Napa Valley Merlot
Fourth Course
Petite Filet Mignon with Porcini Truffle Potato Cake, Balsamic Glazed Creminis and Stags Leap Demi-glace
Clos Du Val 2010 Napa Valley Cabernet & Clos Du Val 2009 Stags Leap District, Cabernet
Dessert
House Made Churros and Chocolate Mousse Spoon with Chocolate Ganache
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