On Tuesday, April 14, the team from Halls Chophouse Nexton will host a spring wine dinner highlighting the season's flavors and ingredients. Beginning at 6 p.m., the evening will feature a five-course menu with curated wine pairings.
The experience will be led by Executive Sous Chef Matt and Wine Director Whitney. Their curated menu reflects the transition into spring with bright produce, delicate proteins, and thoughtfully selected wines.
The evening begins with passed hors d’oeuvres, setting the tone for a refined culinary journey through five seasonal courses:
First Course
- Snapper with miso, yuzu, and asparagus
- Paired with Jolivet Sancerre 2024
Second Course
- Braised rabbit with cavatelli, morels, and English peas
- Paired with Lingua Franca Pinot Noir Willamette, OR 2023
Third Course
- Iberico pork with mustard greens and dark cherry demi-glace
- Paired with Louis Latour Beaujoais Villages 2022
Fourth Course
- Smoked beef rib with roasted leeks
- Paired with Quest Cabernet Franc Paso Robles CA 2022
Fifth Course
- Pear tarte Tatin à la mode
- Paired with Saracco Moscato D’asti SC 24
The dinner is $225 per guest (plus tax and gratuity). Seating for the event is limited. Advanced reservations are required and can be made by contacting Halls Chophouse Nexton at 843-900-6000.