2017 HOCHAR
1^st Course
Rutabaga and Celery Root Carpaccio with Spring Artichoke
Thinly sliced whole roasted Rutabaga and Celery root, shaved artichioke, frizée and Bianchetto truffle salad, rhubarb and vanilla vinaigrette, fava beans, Marcona almond crunch

2013 MUSAR RED
2^nd Course
Agneau de Printemps
Golden seared lamb rack, honey and lavender charred eggplant, sesame and cauliflower purée, stinging nettle, lemon marinated wild onion

Veg Option:
Gnocchi di Printemps
Ramp greens and potato gnocchi, honey and lavender charred eggplant, sesame and cauliflower purée, stinging nettle, lemon marinated wild onion

DESSERT
Halawet el Jibn
Sweet cheese pastry, cream filling, pistachio and rose

You will also receive your own copy of Academie du Vin’s recently released 200 page collectors edition book Chateau Musar: The Story of a Wine Icon

with contributions from: KEVIN GOULD, ELIZABETH GILBERT, CATHERINE MILES, EDWARD RAGG MW, FONGYEE WALKER MW, JANCIS ROBINSON MW, MICHAEL BROADBENT, STEVEN SPURRIER, ANDREW JEFFORD, BARTHOLOMEW BROADBENT AND SUSAN KEEVIL.