The dishes you raved about. The wines you couldn’t get enough of. The pairings that packed the room.
For one night only, Chef Rik brings back the best of the best — five unforgettable pairings that topped his list and yours!
If you missed them the first time (or just want another taste), here’s your chance. Come hungry, come thirsty, and get ready for an unforgettable night.
September 22nd • 6:30 PM
$135 per person • Live Music • Limited Seating
MENU
FIRST COURSE�
Local Virginia Flounder�
Jumbo lump Maryland crabmeat, ginger-peach yuzu beurre blanc�Leirana Alberiño, Rías Baixas, Spain · 2023
SECOND COURSE�
Sautéed Cold-Water Lobster�
Saffron tagliatelle, Chardonnay cream, caviar�
Domaine Sallet Mâcon-Uchizy Chardonnay, Burgundy, France · 2023
THIRD COURSE�
Asian BBQ Braised Oxtails
�Sweet potato chips
�Saint Damien Gigondas, Rhône Valley, France · 2019
FOURTH COURSE
�House-Cured Bacon-Wrapped Wagyu Strip Loin�
Asiago crust, morels, haricots verts
�Paul Hobbs Cabernet Sauvignon, Coombsville, Napa Valley, California · 2019
DESSERT�
Tarte Tatin�
Caramelized Granny Smith apples, brown sugar caramel, puff pastry, wet walnut bourbon ice cream�
Château Doisy-Védrines Sauternes, Bordeaux, France · 2016
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