Restaurant Basque is excited to present the wines of the Western Loire Valley.  Here Muscadet is Queen, her vineyards set against the wet and cold Atlantic Coast.  Her dry lean wines crave seafood, and on April 18th Chef Andrew Donovan will present a classic five course tasting menu to pair with three Muscadet de Sévre et Maine sur lie, with vintages ranging from 2014 to 2020.  We will be joined by Amélie Dugué-Couillaud, who will be coming all the way from France to present the wines from her family’s winery Les Frères Couillaud.  Amélie who has a specialty in international business, has been instrumental in developing new markets for the estate.  She was awarded the Regional Trophy of the Women of the Economy in Business Performance.

COURSE ONE

LIGHTLY POACHED WEST COAST OYSTERS
White Sturgeon Caviar, Lemon, Horseradish, Chive, Soda Cracker Crumble
Château de la Ragotière, Les Vielles Vignes,
Muscadet de Sévre et Maine sur lie, Loire Valley, France, 2020

COURSE TWO
CHILLED FLORIDA STONE CRAB CLAWS
Fava Bean Shoots, Creamy Lemon Vinaigrette, Pickled Ramps
Château de la Ragotière, Cuveé Amélie,
Muscadet de Sévre et Maine sur lie, Loire Valley, France, 2015

COURSE THREE
SEAFOOD POT AU FEU
Charred Monkfish, Scallop, Razor Clams, Langoustine, Wild Fennel Cream, Sourdough
Château de la Ragotière, Vallet,
Muscadet de Sévre et Maine sur lie, Loire Valley, France, 2014

COURSE FOUR
MAGRET DUCK BREAST
White Asparagus, Cherry Risotto Stuffed Morels, Pecorino Mornay, Blood Orange Reduction
Bernier, Récolte, Pinot Noir, Val de Loire, Loire Valley France, 2018

DESSERT
CANDIED APPLE VOL AU VENT
Puff Pastry, Vanilla-Chamomile Caramel, Blood Orange Coulis
Domaine Pichot, Le Peu de la Moriette, Vouvray, Loire Valley, France, 2020

Tables are available from 5:00 to 8:30 on Thursday April 18th.  This dinner is tasting menu format so guests can book an individual table and go at their own pace.  Cost per guest is $150 with menu and wine pairings and $100 for food only before tax and gratuity.  Please mention any food allergies at time of booking.  Due to the shellfish heavy nature of this menu, we cannot accommodate a shellfish free request.  Reservations are available through our Basquetulsa.com, on OpenTable, or call 918-442-2996.