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JOIN US AT ABACUS FOR OUR

OCTOBER WINE DINNER FEATURING

OPUS ONE

October 4th, 6:30 PM 

$350 per person plus sales tax and 20% gratuity

Reservations Required: Click below 

Or Contact Erin Moss 214.559.3111 or 214.520.0151 direct or [email protected]

Menu below.

“Opus One is the realized dream of two men: Baron Philippe de Rothschild of Chateau Mouton Rothschild in Bordeaux and Napa Valley vintner Robert Mondavi. Together, our founders set out to create a single wine dedicated to the pursuit of uncompromising quality. This singular mission shapes every vintage, today and for generations to come.

Guided by the vision of our founders, our winemaker, Michael Silacci, combines intuition and technical acumen with the dual perspective of viticulturist and winemaker. From tasting berries to careful sorting and extended aging in new French oak barrels, each stage of the winemaking process is afforded the same meticulous consideration and attention. After 18 months, the wine is bottled and held an additional 15 months until release on October 1st each year.”                                      https://www.opusonewinery.com/

 

 

MENU

PASSED

Grilled New Zealand Lamb Lollipop, Blueberry Gastrique
Wild Basil Fed Escargot, Thyme-Garlic Butter, Pork Crackling
Griddled Taleggio Toast, Fresh Black Figs, Balsamic

   OPUS ONE OVERTURE, NAPA VALLEY

FIRST COURSE

Slow Smoked Veal Breast Ragout, Buckwheat Pappardelle,
Blackberry Mostarda, Latte Da Goats Milk Ricotta, Basil
 
    OPUS ONE, NAPA VALLEY, 2014
 
SECOND COURSE
Coriander Seared Rohan Duck Breast, Charred Octopus Yakitori,
Red Kuri Squash, Golden Beet, Pomegranate

    OPUS ONE, NAPA VALLEY, 2012

INTERMEZZO
Ginger Peach Granite, Mint-Lime Pearls, Sesame-Almond Granola

THIRD COURSE
Whole Roasted A Bar N Ranch Beef Tenderloin & Duxelle Stuffed Bone Marrow,
Grilled Baby Rainbow Carrots, Guajillo Chile Demi Glace
 
    OPUS ONE, NAPA VALLEY, 2010

FOURTH COURSE
Ice Box Meyer Lemon Tart, White Chocolate Mousse, Strawberry-Rhubarb Jam

    VEUVE CLICQUOT, DEMI SEC
 

$448.88 per person,  includes sales tax and 20% gratuity

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