Château Lynch-Bages: A Journey through Bordeaux

Few names carry the weight and heritage of Château Lynch-Bages. A celebrated Fifth Growth estate in Pauillac, Lynch-Bages has earned a devoted following for wines that consistently punch above their classification, prized for their richness, structure, and age-worthy character.

Join us on Thursday, October 15 at 6:30 PM for an unforgettable evening at Bartolotta's Lake Park Bistro. Executive Chef Amanda Langler will present a five-course dinner designed to showcase the depth and range of this storied estate, prepared with classic French technique and creative touches. Each course is paired with a curated selection of five wines from Château Lynch-Bages, poured and presented by General Manager and Sommelier Mariana Popescu, tracing the estate's evolution and the character of Bordeaux in every glass.

We are honored to welcome Kinou Cazes Hachemian, a member of the Cazes family and the North American representative for Château Lynch-Bages, who will join us table-side to share her family's history and the story behind each pour — a rare opportunity to hear the estate's legacy from within.

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Flétan Poché, Sauce au Vin Blanc
Butter- and white wine–poached halibut with cauliflower purée, butter-glazed Brussels sprout leaves,
and a delicate white wine sauce.
2024 AOC Bordeaux, Blanc de Lynch-Bages 

Pigeonneau Rôti, Galette de Pommes de Terre
Roasted squab breast with confit squab, celery root, and a crisp potato galette,
accompanied by roasted red grapes, thyme honey, and Port wine squab jus.
2016 Saint-Estèphe, Château Ormes de Pez 

Travers de Porc confits au Romarin et à la Sauge
Slow-confit pork ribs with rosemary and sage, creamy cabbage, and an orange-prune sauce.
2016 Pauillac, Château Haut-Batailley Cinquième Grand Cru Classé -1855

Carré d’Agneau en Persillade
Parsley- and garlic–crusted lamb with herbed polenta, carrot fondant, and roasted garlic lamb jus.
2010 Pauillac, Château Lynch-Bages Cinquième Grand Cru Classé - 1855

Entrecôte de bœuf, sauce bordelaise
Roasted ribeye with porcini mushrooms, whipped bone marrow butter, and classic bordelaise sauce.
2008 Pauillac, Château Lynch-Bages Cinquième Grand Cru Classé - 1855