Feast of the Heart

February 10, 2018

A singular night of pairing your love of wine, food, and art with your special someone. You are invited to savor an opulent three course dinner created by Hess Executive Chef Chad Hendrickson complementing an array of limited release Hess Collection wines. The iconic West Gallery of The Hess Art Museum sets the stage for the celebration of your exceptional pairing!


To start:
Oyster on the half shell
Foie gras | fennel & quince
Cauliflower fritter | curry yogurt
2013 Small Block Reserve Sparkling Wine

First Course:

Coconut/citrus  butternut squash soup | seared scallop
Salad of avocado | frisee red endive and mache | blood orange & shaved fennel
2015 The Lioness, Estate Chardonnay

Second course:

American Kobe-style strip loin with shaved truffle | Maitake mushroom | eggplant puree | rainbow chard
2012 Small Block Reserve Cabernet Sauvignon
2007 Hess Collection Mount Veeder Cabernet Sauvignon


House-made “forbidden fruit”
NV Small Block Reserve Dessert Wine