The festivities for the 1st Annual Blizzard Bash begin at Menton with the Relais & Châteaux Grand Chef Gala Dinner, offering guests the exclusive opportunity to experience a six course menu prepared by five Grand Chefs - Barbara Lynch, Daniel Boulud, Mark Ladner, Michael Tusk, and Joseph Lenn.
6:30pm - 7:30pm: Champagne Reception
7:30pm: Seated Six Course Dinner with Wine Pairings
1000 per person
All proceeds benefit the Barbara Lynch Foundation
To purchase tickets for this event, please click here.
Menton also offers the opportunity to experience this unparalleled gastronomic event in the privacy of our Chef’s Table. Located in the kitchen adjacent to the main dining room, the Chef’s Table seats 12 guests and its glass wall provides a brilliant vantage point from which to view the kitchen during service.
Six Course Dinner with Wine Pairings
Champagne & Canapes | Wyatt Maguire | Menton, Boston
NV Pol Roger Champagne Cuvée de Réserve Brut
First Course | Michael Tusk | Quince, San Francisco
Bay Scallop Crudo
Osetra Caviar, Horseradish, Tahitian Pomelo
2010 Loimer Kamptal Riesling Reserve
Second Course | Colin Lynch & Barbara Lynch | Menton, Boston
Steamed Black Bass
Langoustine, Citrus, Sorrel
2006 Au Bon Climat Chardonnay “Los Alamos Vineyard”
Third Course | Mark Ladner | Del Posto, NYC
Del Posto Agnolotti
Parsnip Puree, Bitter Chocolate
2009 Vietti Nebbiolo “Perbacco”
Four Course | Joseph Lenn | The Blackberry Farm, Tennessee
Smoked Tennessee Duck Breast
Celery Root, Tennessee Truffles, Farro Verde, Clementine, Duck Consommé
2009 Coume del Mas Collioure “Schistes”
Fifth Course | Daniel Boulud | Daniel, NYC
Millbrook Farm Venison Loin
Cocoa Bean, Glazed Sunchokes and Parsley Root, Sauce Grand Veneur
2001 Qupe Syrah “Bien Nacido Hillside Estate” en magnum
Sixth Course | Bethany Hiltebeitel | Menton, Boston
TCHO Chocolate Ganache
Lemon Verbena, Goat Cheese, Walnut
2006 Chateau Tirecul-la-Gravière Monbazillac “Les Pins”
Pierre Ferrand Cognac “Ambre”
To learn more, visit barbaralynch.org
