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 complimenting 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!

Menu
To start:
Oyster on the half shell
Foie gras | fennel & quince
Cauliflower fritter | curry yogurt

First Course:
Coconut/citrus  butternut squash soup | seared scallop
Salad of avocado | frisee red endive and mache | blood orange & shaved fennel

Second Course:
American Kobe-style strip loin with shaved truffle | Maitake mushroom | eggplant puree | rainbow chard

Dessert:
House-made “forbidden fruit”