The Corner in Napa hosts a Provençal Brunch with Julien Fayard and his Azur Rosé on Saturday, June 17 from 10 a.m. to noon.
Chef Dustin Falcon’s menu will be served family-style and includes Camembert en Croute (Gerard Bertrand Cremant Rosé); Quiche Lorraine, Roasted Mary’s Chicken and Salmon Nicoise Salad (Azur Rosé); and Caramelized White Peach Tart with Donnhoff Felsenberg Riesling Spatlese.
The price per guest is $95 and tickets can be purchased at https://www.eventbrite.com/e/provencal-brunch-with-julien-fayard-azur-rose-tickets-35148504122?aff=erelexpmlt
The Corner is also serving new lunch, dinner and Sunday brunch menus.
Lunch, served Thursday through Saturday, from 11:30 a.m. to 2:30 p.m., includes toasts (avocado, burrata, mushroom and tatare) ($9); salads (green with roasted chicken ($15); beet ($12) and grain with spicy greens ($12) as well as a variety of main dishes: lasagne ($16); pastrami on rye ($16); chicken oyster sandwich ($16); dry aged burger with raclette ($18); and halibut with clams and mussel in broth ($20). Garlic and Parmesan, truffle or plain frites as well as desserts are also available.
The brunch menu, served on Sundays from 10:30 a.m. to 1:30 p.m. adds items like buttermilk biscuits ($6), omelette’s ($14), brioche French toast ($12), pastrami hash ($15) and pork belly benedict ($15).
The new dinner menu, offered Tuesday through Sunday, 5:30-10 p.m. includes items like salmon belly tatare ($17), English pea agnolotti ($15), pasta alla chitarra ($18); and foie gras gateau with Brooks cherries, warmed spice cake and reisling gelee ($26). Special dishes include king salmon with carrot ginger emulsion ($28), Liberty Farms duck breast with ppomegrante lacquer, morrel mushrooms and asparagus risotto ($32); and a White Marble Farms pork chop with glazed peas and carrots and cipollino onions ($32).
Falcon’s menu at The Corner is influenced by his Italian heritage and diverse culinary training at restaurants on both the East and West Coasts.
Prior to accepting the lead culinary position at The Corner, Falcon worked as a chef de partie at The French Laundry in Yountville. He began his tenure with the Thomas Keller Restaurant Group as the chef tournant for a year at Keller’s family-style restaurant Ad Hoc + Addendum.
Falcon has also worked in South Florida at Wolfgang Puck’s Grand Café and the upscale Canyon Restaurant in Fort Lauderdale, Fla. He studied at the French Culinary Institute in New York, and at the Italian Culinary Institute in Calabria. He also graduated from the Art Institute of Fort Lauderdale with an associate of culinary arts degree.
General manager Brian Kulich also manages The Corner’s beverage program. He recently joined The Corner team after having served as the opening service director for Kenzo Restaurant in Napa. He also previously served as a senior captain at The Restaurant at Meadowood and director of operations for OSO Sonoma. He has also worked in San Francisco restaurants including Prospect, Boulevard and Aqua.
He is recognized as a Certified Sommelier through The Master Court of Sommeliers and holds a Bachelor of Arts in English from San Diego State University.
Trevor and Stephanie Sheehan opened The Corner at 660 Main St., Napa, in July 2016. For more information visit the website, www.cornerbarnapa.com/ or call 707-927-5552.