Burgundy Wine Dinner with John Terlato

We are excited to once again welcome renowned winemaker John Terlato, Co-Owner and Co-Chairman of Terlato Wine Group back for a special one-night-only Burgundy Wine Dinner at Bartolotta's Lake Park Bistro. Mr. Terlato is one of two brothers that run the family-owned Terlato Wine Group business that was started by his late grandfather back in 1925. They specialized in production and marketing of exceptional wine, spirit, and non-alcoholic brands. John Terlato oversees the family’s winery and vineyard investments and is heavily hands-on when creating relationships with national and international vineyards. John frequently travels to Burgundy where he has cultivated collaborations with a number of winemakers and winemaking families, stemming from their shared love of Burgundy. Today, Terlato Wines imports a growing selection of Burgundy wines. 

During this unforgettable evening, you will enjoy a remarkable selection of wines from various vineyards in Burgundy that will showcase the region's primary varietal focus of dry red wines made from pinot noir grapes and white wines made from chardonnay grapes. Chef de Cuisine, Steven O’Neil has created a six-course authentic French menu to be enjoyed with five exceptional Burgundy wines selected by Sommelier Mariana Popescu and special guest John Terlato.

We encourage you to join us on Thursday, August 4 at 6:30 PM as we celebrate the wonderful wines of Burgundy with our team and learn from John Terlato about the rich history and wine-making origins of this small but incredibly influential French region.
 

Carpaccio de Saint Jacques aux pruneaux pochées, 
grains de poivre rose et pousse d’estragon

Sea Scallop Carpaccio with poached plums, pink peppercorns, 
tarragon and extra virgin olive oil
2019 Chablis, Domaine Vocoret et Fils

Queue de Lotte enrobe de poitrine fumée, 
poireaux tombée et champignon des bois

Monkfish tail wrapped in demi-smoked pancetta 
with creamed leeks and wild mushrooms
2017 Meursault-Charmes 1er Cru, Château de Meursault

Saucission au ris de veau et foie gras de canard, 
mousseline d’aubergine et figues au porto

Milk-fed veal sweetbread and duck foie gras sausage
 with zebra eggplant mousseline and stewed figs in port wine
2018 Savigny-Lès-Beaune, Château de Meursault

Roulade de pintade de ferme aux crème de cèpes sauvages au Cognac

Roulade of guinea hen with wild cepes mushrooms in Cognac cream
2018 Gevrey-Chambertin “Dix Climats”, Domaine Drouhin-Laroze

Joue de boeuf à la bourguignonne,
lardons, oignons perlés et petites carottes

Braised “Burgundy-style” beef cheeks in red wine glaze, 
bacon lardons, pearl onions, and petit carrots
2017 Clos-Vougeot Grand Cru, Château de la Tour
 

Puits d’Amour aux compotee de fruits a noyau

Sweet puff pastry with stone fruit compote