Wednesday, March 13 – Spring Supper Party

Date: Wednesday, March 13

Time: 6:00–9:00 pm

Location: The Penney on Desert Island, 71777 Frank Sinatra Drive, Rancho Mirage, CA 92270

Description: Join us for a celebration of gastronomy, wine, and art featuring chef Jon Butler, certified sommelier Rafael Peterson, and artist Cristopher Cichocki.

This unique four-course, farm-to-table menu, with a seasonal symphony of ingredients, will be curated in a variety of preparations and paired with small-batch family-owned vineyards from France, H. Mercer. This event takes place at The Penney on Desert Island, overlooking the lake and mountains, with indoor and outdoor terrace seating available. Live entertainment by Aairal and flower sculptures by Inessa Nichols.

Linger in the ballroom lounge for music and dancing.

Menu (served family style)

The Beginning
An Expression of the Seas of the World at this Current Moment
Wine Pairing: Huber Meyer Cremant d’Alsace Brut

The Farm
Black Truffle Custard (Bacon, Spring Peas, Asparagus, Burrata)
Slightly Charred Peas (Benne Tofu, Yuzu Kosho, Tendrils)
Jumbo Asparagus (Morel Farci, Allium Dashi, Golden Sesame)
Wine Pairing: Domaine Bourillon Dorléans, Vouvray Cuvée L’Indigène 2018

The Ocean
Tsar Nicholai Sturgeon (Apples, Potatoes, Celery Root, Amontillado Sherry-Cider Emulsion)
John Dory (Bone Marrow Pomme Puree, Chicken Jus-Caviar Emulsion, Chives)
Brandade (Koji Butter Sauce, Smoked Potato, Black Cod, Pommes Soufflés)
Wine Pairing: Domaine René Leclerc, Gevrey-Chambertin 2018

The Land + Air
Iberico Pork (Torpedo Onion Pave, Fennel Pollen, Ligurian Olive Oil, Broken PX Sherry Jus)
Wild boar Stuffed Quail (Polenta, Bacon, Quail, Jus)
Black Truffle Risotto (Chives, French Butter)
Wild Game Consommé (Roasted Potato Skin, Thyme)
An Entire Duck (Duck Breast, Duck Leg Confit, Duck Sausage, Duck Jus Porridge, Sauce Rouenaisse, Cippolini Onion, Chanterelle, Apple, Pear, Turnip)
Wine Pairing: Chateau Vannieres Bandol Rouge 2001

The End
A Sensory Adventure through Flavors of the Tropics
Wine Pairing: Chateau Pierre Bise, Coteaux du Layon 1er Cru Chaume 2016

Menu subject to change.