March's Chef's Table By Executive Chef Richard Jimenez
*Call For Reservations 208-947-2840*
Join Executive Chef Richard Jimenez as he creates a memorable culinary experience in an intimate setting within the beautiful walls of Chateau des Fleurs.
Dinner will be prepared, presented and introduced by Chef Jimenez. Chef Jimenez will be accompanied by Maitre ‘d Christian Lamotte who will assist with wine selections that will compliment the Chef’s creations.
Guest will enjoy a 6 course presentation of the Chef’s personal recipes with wine pairing for $145 per guest (tax and gratuity not included) or without wine pairing for $95 (tax and gratuity not included).
*Seating is extremely limited*
Your January Menu is still being created! Here is what guests enjoyed in December!
1st Course – Smoked Beet Tartare – Cabernet anchiode, shallot. Freeze dried Caper, slow cook yolk, beet tuile
Wine: 2016 Roghani Shiraz or Rosé
2nd Course – Cauliflower Veloute/Idaho Sturgeon caviar white truffle
Wine: 2016 Pouilly Fumé Francis Blanchet Sauvignon Blanc, Loire, France
3rd Course – Slow Cooked Lobster Tail – miso and katsoubuche coconut sauce, kaffir lime curd, thai mango gelée, petite coriander
Wine: 2016 Joseph Drouhin Rully Blanc, Burgundy, France Chardonnay
4th Course – Caille – Breast of quail and frenched quail lollipop. bacon and apple braised swiss chard. Beaujolais glace de poulet, sour grape gelée
Wine: 2015 1er cru “Les Vieilles Vignes” Michel Sarrazin Pinot Noir, Burgundy France
5th Course – McIntyre Farms Slow Cooked Pork Jowl – Chèvre polenta cake, annatto and blood orange beurre blanc.
Wine: 2012 Chateau Pontêt Bellegrave – Bordeaux, France (merlot, cabernet sauvignon)
6th Course – Dessert Chef’s Surprise
Wine: Late Harvest Roghani Riesling