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It
began in 1855 in Bordeaux.
Classification
of wines.
Five,
to be exact.
Some
say the Chateau rejected
First
growth (aka Premier Cru).
This
is one of the best of the second.
Paired
with award-winning cuisine.
Can't
miss. Don't miss out.
First Course
Slow Poached Maine
Lobster
Late
Melon Consomm�, Jicama, Thai Herbs
Sauvignon
Blanc/Semillon, Ch�teau Fonr�aud, "Le Cygne", Blanc Listrac-M�doc, 2006
Second Course
Foie Gras En Bocal
Local Green Apple Gel�e
Sauternes, Ch�teau
Raymond-Lafon
Sauternes, 2003
Third Course
Local Mushroom Tart
Hen Egg, T�te De Moin
Cabernet Blend, Ch�teau
Ducluzeau
Listrac-M�doc, 2005
Fourth Course
Smoked Short Ribs
Summer Vegetable
Cassoulet, Crisp Baguette
Cabernet Blend, Ch�teau
Ducru-Beaucaillou, La Croix
Saint Julien, 2005
Fifth Course
French Cheeses & Housemade Chocolates
Cabernet Blend, Ch�teau
Ducru-Beaucaillou,
Saint Julien, 2006
September 2
7:00 p.m.
$99 plus tax and gratuity
Reservations
216.831.5599
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Rosh
Hashanah at Moxie An
evening to be shared With
family With
friends With
traditional recipes And
without the stress Join
us as we offer Rosh Hashanah Dinner In-restaurant For
carry out (24 hour notice required) House-Baked
Challah Matzo
Ball Soup Gefilte
Fish with freshly ground horseradish Brisket
of Beef au jus with Carrots and Roasted Potatoes Oven Roasted Bell & Evans Chicken Sweet Noodle Kugel Green Beans Almondine Honey Cake "Sticky Pudding Style" with
Whipped Cream Brul�ed Citrus Rice Pudding Assorted Rugelach French Roast Coffee Adults: $35
Children 12 and under: $15
20 percent tax and gratuity not
included. September 9
and 10 Reservations
begin at 5:00 p.m.
216.831.5599
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Executive Chef Jonathan
Bennett will be appearing at these events/locations
September
23
Ripe! Food and
Garden Festival
Cleveland
Botanical Garden
Main Stage
www.cbgarden.org
November 5
Missed Orhan
Yegen's dinner at Moxie?
Join fellow
Clevelanders in New York
For a superb
dinner
At his
restaurant.
(please advise
the reservationist that you are with Moxie.)
Sip Sak
928 Second Avenue
NY, NY
7:00
p.m.
Reservations
212.583.1900
November
6
Jonathan will
prepare his "Fall in Ohio" (Made in Ohio) menu
At The James
Beard House.
Passed Appetizers
Pumpkin and
Chestnut Demitasse
Chicken Liver and
Candied Onion Croustade
Crisp Duck
Confit, Preserved Cherries
Maple Braised
Pork Belly Steamed Bun, Peppered Trimbach Pinot
Gris, "Reserve Personnelle", Gold Label
Alsace,
France, 2001
Dinner
Warm Mushroom
Salad, Bitter Greens, Soubise Vinaigrette
Gnocchi, Roast
Kobacha Squash Puree, XO Oakville Gouda, Squash Seed Dust
Newton, Unfiltered Chardonnay
Napa
Valley, 2007
Thyme-Basted
Rainbow Trout, Caramelized Brussels Sprouts, Crisp Salt Pork, Apple-Fennel
"Butter"
Domaine Chandon Pinot Meunier
Carneros,
2007
Lamb Loin, Double
Crisped Baby Potatoes, 24-Hour Leeks, Four-Spiced Demi
Sterling Diamond Mountain Ranch,
Cabernet Sauvignon
Napa
Valley 2005
Dolce
Glassed Pear
Tart, Salted Caramel Ice Cream, Pear Chips
Ferrante Winery, Cabernet Franc Ice
Wine
Harpersfield,
Ohio, NV
Mention "saffron" for a special Moxie,
the Restaurant Discount
$130 per person
7:00 p.m.
Reservations
212.627.2308
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