NICO Hosting Savoyard Dinner and Wine Pairings Inspired by Cuisine of the French Alps

The dinner menu, crafted by Chef and Owner Nico Romo and NICO Executive Chef Jeff Williams, begins with a “Feuillete Savoyard” dish of salmon and raclette cheese, spinach, potato, and lemon zest paired with a glass of Bernard Fouquet Sparkling Vouvray Brut NV. The second course “Pave Savoyard” is a Savoy pasta dish of sausage and raclette wrapped in bacon served with Crozet (buckwheat pasta) and braised leek with orange zest, paired with a glass of Chignon Charles Gonnet ’17. Lastly, for dessert, guests will be presented with Pear Rissoles, a dish of sweet roasted pear in puff pastry with vanilla ice cream and chocolate sauce paired with a glass of Sablettes Sauternes ’14.

Guests can reserve their spot to NICO’s Savoyard Dinner by calling the restaurant directly at (843)-352-7969. The special dinner will be capped at 30 attendees.