Galatoire’s Bistro, 3535 Perkins Road, Baton Rouge, will host a Stag’s Leap Wine Cellars dinner, starting with hors d’oeuvres at 7 p.m. on Tuesday.
The five-course meal, prepared by executive chef Kelley McCann, will be accompanied by Stag’s Leap Wine Cellars wines. During the dinner, Stag’s Leap regional representative Jennifer Correa will share the history of the winery and discuss the wines being served.
The menu includes hors d’oeuvres of crispy bacon-wrapped oysters with remoulade, smoked trout croquettes, and sherry vinegar-marinated figs with aged goat cheese accompanied by Nicolas Feuillatte Brut Reserve, Epernay NV.
At 7:30 p.m., the dinner will be served, starting with a first course of seared tuna belly with yellow wax beans, haricot vert, citrus confit and tarragon butter with Stag’s Leap Wine Cellars’ sauvignon blanc Aveta, Napa Valley 2013.
Vanilla poached lobster is the second course, served with a carrot and radish salad, grilled pineapple and toasted coconut, and Stag’s Leap Wine Cellars’ chardonnay Karia, Napa Valley 2013. The third course will be a duck-skin-wrapped rabbit with fennel flan and thyme jus, served with Stag’s Leap Wine Cellars’ cabernet sauvignon Fay, Napa Valley 2009.
The fourth course is coffee-crusted rib-eye spinalis with creamy orzo and wild mushrooms, accompanied by Stag’s Leap Wine Cellars’ cabernet saugivnon S.L.V., Napa Valley 2012.
For dessert is a luxardo cherry and chocolate brioche pudding with vanilla bean ice cream, served with Stag’s Leap Wine Cellars’ red blend Hands of Time, Napa Valley 2012.
Tickets are $100 per seat, including tax and gratuity. Call (225) 753-4864.