High Steaks Dinner

The team at Bacchus is very excited to host our second "High Steaks" Dinner. Building off the success and excitement of the first dinner, Executive Chef Nick Wirth will again team up with Corporate Executive Sous Chef Aaron Bickham to create a dining experience highlighting Wagyu, aged beef and prime cuts. Freshly-prepared dishes will stream out of the kitchen one after the other.

Our talented sommeliers will welcome guests to the dinner with a complimentary sparkling rosé welcome toast and serve exquisite red wine throughout the evening.

Passed Appetizer Reception

“McBacchus” Sesame Seed Bun, American, 1000 Island, LTO
“Breakfast”- Quail Egg, Bacon, English Muffin,
MISHIMA RESERVE WAGYU BRISKET, Tacoma, Washington
NV BRUT ROSE JEAN-BAPTISTE ADAM CREMANT D’ALSACE, ALSACE
 

MENU

2017 CHAPPELLET “MOUNTAIN CUVEE” NAPA VALLEY

 South of the Border

Braised Ox Tail Tamale

Mole & Masa
CDK ANGUS CATTLE FARM, Lena, Ill.
 

Tire de Asada Argentina

Fire-Roasted Rib Loin, Chimichurri
CORINA LA PLATA, Buenos Aires, Argentina

Bit of Asia

Vietnamese Green Papaya Salad

House-Made Beef Jerky, Cilantro, Thai Basil, Scallions
 

Lemongrass Satay

Fresh Lemon, Ginger, Thai Chili, Peanut Sauce
LONE MOUNTAIN RANCH BAVETTE WAYGU, Golden, New Mexico 

Japan

Seared “A5” New York Strip Loin Wagyu

White Shoyu, Marinated Japanese Eggplant, Crispy Rice
A5- SATSUMA WAGYU, Kagoshima, Japan

Diners Revisited

“Chicken-Fried Steak” Filet

Low Country Gravy, Braised Turnip Greens
DOUBLE R RANCH, Okanogan, Washington
 

“Salisbury Steak” Filet

Miniature Double-Baked Potatoes, Mushroom Gravy, Sautéed Onions
SANTA CAROTA - (Carrot-fed Cattle), Breckinridge Mountain, California

Old School

45 Day Dry-Aged Bone-In Prime Rib

Black Truffles, Red Wine Black Truffle Sauce, Yorkshire Pudding
CREEK STONE FARMS, Arkansas City, Kansas

Dessert

Assortment of Petit Fours

Coffee Service