Age Worthy Rose Wine Dinner at Nick & Toni’s

Nick & Toni’s will host a special wine pairing dinner on Thursday, June 8 beginning at 6:30 p.m. “Ageworthy Rosé” will feature a six-course menu crafted by Executive Chef Joseph Realmuto and Pastry Chef Kelsey Roden, paired with pre-2022 release rosé wines selected by Beverage Director Chimene Macnaughton. The cost is $200 per person, plus tax and gratuity, for the six-course dinner including multiple side-by-side wine pairings.

Wines are extremely limited, coming from cellars and the participating wineries directly, but remaining available bottles will be eligible for pre-order with special pricing directly through Jacques Franey of Domaine Franey on the night of the event. 

Please join us Thursday, June 8th- our final pairing evening til fall- as we traipse right past the bounds of Côtes de Provence to explore the versatile and vinous world of AGE WORTHY ROSÉ. We’ve added an extra course and more wines paired side-by-side to pack the night with a-ha moments of discovery.

These are wines we’ve cellared back to 2015 releases, the only bottles left in the U.S.A.! ” Chimene Macnaughton, Beverage Director, Honest Man Hospitality. For reservations go to https://bit.ly/45bZ0P6.

The menu, subject to change, is as follows:  

Cocktail Reception Duck Rillettes, Garden Rhubarb Chestnut Fritters, Provençal Tomato Aioli Sea Bream Crudo Crispy Squash Blossoms, Anchovy Charcuterie, Pickled Garden Vegetables AGLIANICO San Salvatore ‘Vetere’ Paestum IGT Campania 2021

First Course Tommette de Chèvre, Artisanal Goat’s Milk, Frisée, Baby Beets   PINOT NOIR on PINOT NOIR MELVILLE Estate Sta. Rita Hills 2020 / LEITZ Rheingau 2021  

Second Course Sweet Pea Ravioli Lemon Butter, Prosciutto San di Daniele   #YESWAY GAMAY  EDMUND ST. JOHN ‘Bone Jolly’ Sierra Foothills  2021    

Third Course Langostino Prawns, Garlic Basil Oil, Toasted Baguette   A LOOK BACK AT 2018: CORSICA + SPAIN NIELLUCCIU / GRENACHE  YVES LECCIA Patrimonio 2018 GARNACHA / TEMPRANILLO JOSÉ LUIS RIPA Rioja Cosecha 2018  

Fourth Course Wagyu Coulette Top Sirloin, Fondant Potatoes, Sauce Verte, Crème Fraiche,   BANDOL RETROSPECTIVE MOURVÈDRE  BASTIDE BLANCHE 2021 / MOURVÈDRE  GROS ‘NORÉ 2017 / MOURVÈDRE  TERREBRUNE 2015  

Dessert Strawberry Rhubarb Tarte Chocolate Éclair   CRÉMANT DE BOURGOGNE PARIGOT & RICHARD ‘Monochrome’ Brut Rosé NV