$140/pp + tax + gratuity
Call Flemings to make a reservation, 860.676.9463.
Join us for an evening showcasing Paul Hobbs' pioneering work that spans across two hemispheres — Napa Valley, California and Mendoza, Argentina. Sip and savor four of his wines perfectly paired with Fleming's chef-curated menu (see below).
Amuse Bouche
SEARED SCALLOP TRIO
miso butter, shitake, scallions, ginger salsa verde
CROSSBARN BY PAUL HOBBS Chardonnay, Sonoma Coast
First Course
WHITE FRENCH SALAD
spring mix, caesar croutons, shaved vino rosso cheese, pickled cucumbers, campari tomato
VIÑA COBOS Felino, Cabernet Sauvignon, Mendoza, Argentina
Second Course
GRILLED LAMB CHOPS
roasted plum & mint salsa, whipped goat cheese, cilantro oil
BRAMARE Malbec, Luján de Cuyo, Mendoza, Argentina
Third Course
ROASTED BEEF TENDERLOIN
cheesy polenta corn cake with charred scallion, roasted vegetable medley, red and green chimichurri, merlot salt
PAUL HOBBS Cabernet Sauvignon, Coombsville, Napa Valley
Fourth Course
PAVLOVA CLOUD WITH MIXED BERRIES
strawberry red wine sauce, chantilly cream
COFFEE OR TEA
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