Champagne is delicious alone, but even better when smartly paired with a delicious bite.
Join Ponsaty’s and Ruinart Champagne for an exquisite dinner and champagne pairing. French Master Chef Patrick Ponsaty has artfully prepared a four-course dinner that has been carefully partnered with a Ruinart Champagne by Ruinart Brand Ambassador Megan Gordon.
In Rancho Santa Fe esteemed French restaurant, Ponsaty’s will be hosting a Beef Wellington dinner. Chef Patrick Ponsaty will be wowing guests with his Traditional Beef Wellington with mountain meadow mushroom and braised root vegetables in green peppercorn sauce. Vegetarians can also delight in the menu by ordering the Vegetarian Wellington with stuffed baby vegetables and citrus beurre blanc. The dinner is priced at $45.00 per person. Reservations are highly recommended and can be made by calling (858) 771-1871. Ponsaty’s is located at 6106 Paseo Delicias, Rancho Santa Fe, CA.
Master French Chef Patrick Ponsaty has crafted a menu to appease all appetites. Available every Sunday beginning January 15th, Ponsaty’s offers diners bottomless mimosas and dishes including Herb Crusted Prime Ribeye with a Horseradish Sauce, Sea Water Poached King Crab Legs with French Cocktail Sauce and lemon, and of course, a show-stopping Egg Benedict Florentine with Spinach and Mornay Sauce.
Wine and dine yourself for $49 per guest and $25 for kids – add on the bottomless mimosas and Bloody Mary’s for an extra $15. The entire menu is available here.
Ponsaty’s Restaurant, Rancho Santa Fe’s hidden dining gem, is pleased to announce its White Truffle Dinner, celebrating the upcoming holiday season. The over-the-top dinner will take place at 6:30 p.m. on Thursday, December 1st.
Master French Chef Patrick Ponsaty will create must-have dishes including Pheasant and Duck Liver Mousse with Truffle Carpaccio, Aspen Ridge Beef Tournedos served with Maine Lobster and White Truffles, Dover Sole Soufflé with White Truffle Risotto and a Chicken Reduction, and Poached Veal Shoulder Blanquette with Winter Vegetables and White Truffle Veloute.