[image-1] For one night only, Basic Kitchen is going full-on French for their monthly wine dinner on Wed. Feb. 27. Guests can make reservations for any time slot between 5:30 p.m. and 10 p.m.
The restaurant known for its use of local ingredients will transform into BK Bistro as Chef Nicholas Wilber concocts a menu of French bistro cuisine with organic accompanying French wines courtesy of McCarus Beverage Company. Guests will enjoy a modern — and healthy — take on classic French fare.
The menu for the evening includes time-honored French favorites like Salad Nicoise (confit tuna, six-minute egg, green bean, yukon potato, black olive vinaigrette), Frisee Aux Lardons (frisee salad, miso brad lardons, lemon vin, chives) and Coq au Vin (red wine braised chicken, mushrooms, roasted shallots). For vegans who still want the French experience, Wilber is also offering Fauxscargot (button mushroom caps, garlic almond butter, parsley) and celery root and apple veloute with celery leaves and crisps.
For dessert, there will be a cheese plate and Tarte au citron (citrus tart and meringue).
Book your reservation (and peep the full menu) online.
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