DUPONT: The Riggsby to Host Quintessa Wine Dinner on June 13

On Tuesday, June 13, The Riggsby will host a five-course prix fixe dinner with pairings from wines of the Huneeus family from Napa Valley. Chef de Cuisine Jay Caputo has created a menu to pair with the wines featuring butter poached langoustine, duck confit, prosciutto wrapped veal loin, and Koji-aged ribeye cap, finishing with fondue with a strawberry rhubarb marmalade. To accompany each course, guests will enjoy a selection of wines from Flowers, Faust, Illumination & Quintessa. 

The night will begin with a 6:30 p.m. welcome reception, followed by the dinner at 7:30 p.m. 
Tickets are $150 per guest and can be purchased here. 
See below for full menu details.

First Course
Butter poached langoustine with sweet corn succotash & red pepper gel
Flowers Chardonnay, Sonoma Coast, 2014

Second Course
Duck Confit with smoked duck prosciutto, huckleberry, favas & Vidalia onion
Flowers Seaview Ridge Pinot Noir, 2014

Third Course
Prosciutto wrapped veal loin with sunchoke puree, figs & rosemary red wine foam
Faust “The Pact” Cabernet Sauvignon, Napa 2013

Fourth Course
Koji-aged Ribeye Cap with oxtail ravioli, swiss chard & maitake mushrooms
Quintessa, Napa, 2013

Fifth Course
Fondue with strawberry rhubarb marmalade 
Flowers Sonoma Coast Pinot Noir Rosé

The Riggsby

1731 New Hampshire Ave., N.W.

Washington, DC

Tel: 202 787 1500

info@theriggsby.com