2022 Bern’s Steak House Bordeaux Dinner

Bern's Steak House Bordeaux Dinner


  • April 4, 2022
  • April 4, 2022
  • 06:00 PM
  • 10:00 PM


  • Bern's Steak House, S. Howard Ave, Tampa, FL, 33606
  • United States


  • $650 per person

Bern's Steak House Bordeaux Dinner

A paired dinner at Bern’s Steak House featuring the wines of Château Montrose

$650 per person (seats will be sold in groups of two)
Attire: Semi Formal
*Complimentary valet parking at Bern’s Steak House

Bern’s very own Executive Chef, Habteab Hamde and Chef de Cuisine, Brent Hunt will marvel you with a magnificent five-course dinner complemented by the legendary wines of Château Montrose in a private event at Bern’s Steak House. Your evening will conclude with a decadent dessert by our Executive Pastry Chef, Summer Bailey.  Enjoy being the exclusive guests in the building for this dinner hosted in the Cameo Room. Our team of Sommeliers will guide you through your experience, along with Thibault Lacoste, Export Director, Duclot. Walk away from a night of decadence with a satisfied appetite and satiated palate.  

We are grateful to our sponsor Webster Barnes for allowing us to exhibit these beautiful wines as we raise funds for the Bern Laxer Memorial Scholarship granted through the James Beard Foundation.

*Please note that due to the format of this dinner; allergies and dietary substitutions may be difficult to  accommodate. Menu items are subject to availability and may change without notice.


Champagne Reception

First Course
La Dame de Montrose 2015
La Dame de Montrose 2016
Veal tournado Rossini, veal cheek ravioli, spring vegetables, porcini jus

Second Course
Chateau Montrose 2000
Roasted squab, crispy squab, barley, fava beans, gold beets, morel mushrooms, cherry balsamic sauce

Third Course
Chateau Montrose 1998
Chargrilled venison strip loin, eggplant puree, ratatouille, Bordeaux reduction

Fourth Course
Chateau Montrose 1996
Seared duck breast, duck sausage, baby sweet potatoes, apples, cabbage, Bordeaux wine vinegar sauce

Fifth Course
Chateau Montrose 1995
Wagyu duo: Japanese wagyu strip and Australian wagyu tenderloin, smashed potatoes, haricot vert, wild mushrooms, wagyu crackling, Bordelaise sauce

Chateau d'Yquem 1990
Pistachio genoise cake, apricot gelee, vanilla bean mousse, sour cherry sauce, pistachio-butterscotch brittle