Food and Drink

Bigger, Better and Meatier: Boucherie Series

When: Mon., June 18, 5:30-10 p.m., Mon., July 16, 5:30-10 p.m., Mon., Aug. 20, 5:30-10 p.m., Mon., Sept. 10, 5:30-10 p.m. and Mon., Oct. 15, 5:30-10 p.m. 2012

During their Boucherie Dinner Series the restaurant will return monthly to feature a different meats during dinner hours. From June to October BLT will be featuring beef, fish, fowl, venison and pork in a signature dish created by chef Cyrille Holota. Wine pairings by sommelier Dorine Buche are available for an additional $25. Meat Week dates are as follows: Fish Week: Mon., June 18-Sun., June 24 Beef Week: Mon., July 16-Sun., July 22 Fowl Week: Mon., Aug. 20- Sun., Aug. 26 Venison Week: Mon., Sept. 10- Sun., Sept. 16 Pork Week: Mon., Oct. 15-Sun., Oct. 21

Price: $65

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