Update: This dinner has been moved inside due to cold weather.
The Four Seasons’ Trio and the restaurant’s sommelier Mark Sayre host a five-course dinner Wednesday. Each of the five courses will be paired with a “Growers Champagne,” sparkling wines that have been cultivated and bottled by a single vintner. The 6:30 p.m. dinner costs $125 per person (plus tax and gratuity). Reservations can be made by calling 512-685-8300. The menu is listed below:
Oysters on the Half Shell, (Gimmonet & Fils Blanc de Blanc ‘1er Cru’ Cuis, Côtes de Blancs, NV); Cauliflower with poached farm egg and pistachio romesco (2006 Geoffroy ‘Empreinte’ Cumieres, Vallée de la Marne); fitto misto (2009 Mousse Fils ‘Special Club,’ Vallée de la Marne), Wagyu hangar steak with duck-fat fries (Vilmart & Cie Rosé ‘Cuvée Rubis,’ Montagne de Reims, NV); and apple three ways (Margain Demi-Sec ‘Traditionelle,’ Montagne de Reims, NV).