Introducing our Chef Dinner Series at Bloom & Bee, a culinary odyssey crafted by the award-winning Chefs of The Post Oak Hotel. This monthly series is a showcase of unparalleled culinary artistry, guiding you through a world of flavors, one exquisite cuisine at a time.

This October, experience the artistry of French gastronomy with our exclusive multi-course dinner series. Each course is expertly crafted to highlight the elegance and depth of French culinary tradition, perfectly complemented by a selection of exceptional wines.

AMUSE BOUCHE

MELON JAMBON BAYONNE

Compressed Cantaloup Melon | Bayonne Ham | Verjus

Wine Pairing: Hubert Meyer | Crémant d’Alsacw | NV

FIRST COURSE

ASPERGES À LA SAUCE HOLLANDAISE

White Asparagus | Espelette Pepper | Morel Mushroom | ChervilWine Pairing: Clos des Lunes | Bordeaux Blanc | 2018

SECOND COURSE

SAINT-JACQUES GRATINE

Nantucket Bay Scallop | Cognac | Mornay Sauce

Wine Pairing: Oliver Leflaive | Les Setilles | Bourgogne Blanc | 2019

THIRD COURSE

JOUES BOEUF BOURGUIGNON

Beef Cheeks | Pearl Onions | Thumbelina Carrots | Tagliatelle

Wine Pairing: Château Loudenne | Médoc | 2016

FOURTH COURSE

PLATEAU DE FROMAGES

Spoon Brie | Sainte-Mère Mimolette | Roquefort Papillon

Wine Pairing: Rolly Gassmann | Gewurtztraminer | Alsace | 2019

FIFITH COURSE

DESSERT

Illanka Chocolate Mousse | Cacao Fondant Cake | Crispy Quinoa | Sea Salt

Seatings | 6:30 – 8:30pm

October 10, 2024

October 1`1, 2024

October 1`2, 2024

Price: $100 per person + tax & gratuity. Includes complimentary valet parking.

For reservations of six or more, please contact 346-227-5026.

Please note that all sales are final and cannot be refunded.