Date/Time
6/20/2025
6:30 PM - 8:30 PM
6:30 PM - 8:30 PM
Event Type(s)
Community Event
Show on Calendar Website
Show on Calendar Website
Event Description
Join Jason Lebetter who will walk us through a dinner prepared by Chef Clayton and his team with Antonutti Italian wine.
The payment link is for a $20 deposit. Total cost is $95/person.
Wine Club Members and other Rack House Members will receive 10% off carry out bottle purchase.
The payment link is for a $20 deposit. Total cost is $95/person.
Wine Club Members and other Rack House Members will receive 10% off carry out bottle purchase.
Location
Setting: In-Person
The Rack House Kitchen Wine Whiskey
5065 State Hwy N Cottleville MO 63304
Cottleville, MO 63304
click here for Google Maps
The Rack House Kitchen Wine Whiskey
5065 State Hwy N Cottleville MO 63304
Cottleville, MO 63304
click here for Google Maps
Contact Person
John Hamilton
(phone: 3146057340)
(phone: 3146057340)
Details
Join Jason Lebetter who will walk us through a dinner prepared by Chef Clayton and his team with Antonutti Italian wine.
The payment link is for a $20 deposit. Total cost is $95/person.
Wine Club Members and other Rack House Members will receive 10% off carry out bottle purchase.
Opener
Sauvignon
Antipasta
Marinated Artichoke + Kalamata Olive + Prosciutto
+ Pecans + Grilled Squash + Feta
Course 1
Pinot Grigio Ramato
Cornet
Fish Mousse + Tarragon Caviar + Duxelles
Course 2
Pinot Noir
Prosciutto and Duck Mosaic
Duxelles + Duck Bordelaise + Fruited Frisse salad
Course 3
Cab. Franc
Crispy Braised Pork Belly
Black Berry Gastric + Celery Root Puree + Sorrel
Greens
Course 4
Poppone Red Blen
Fig Cheese Souffle
Macerated Figs
The payment link is for a $20 deposit. Total cost is $95/person.
Wine Club Members and other Rack House Members will receive 10% off carry out bottle purchase.
Opener
Sauvignon
Antipasta
Marinated Artichoke + Kalamata Olive + Prosciutto
+ Pecans + Grilled Squash + Feta
Course 1
Pinot Grigio Ramato
Cornet
Fish Mousse + Tarragon Caviar + Duxelles
Course 2
Pinot Noir
Prosciutto and Duck Mosaic
Duxelles + Duck Bordelaise + Fruited Frisse salad
Course 3
Cab. Franc
Crispy Braised Pork Belly
Black Berry Gastric + Celery Root Puree + Sorrel
Greens
Course 4
Poppone Red Blen
Fig Cheese Souffle
Macerated Figs
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