They celebrate the new year a little early in France — the new wine year, that is. The Beaujolais Nouveau is traditionally uncorked on the third Thursday of November, marking the first new wine of the year.
La Chatelaine puts its own twist on the celebration with a special menu created by a culinary student from Columbus State Community College. This year's featured entree, cooked up by apprentice chef Stephen Halsey, is a braised Ohio short rib served with roasted parsnip puree and haricot vert. The meal starts with a peppery pumpkin soup and a salad.
The three-course dinner is available at all three La Chatelaine locations on Nov. 21, by reservation only; the $25-per-person prix-fixe includes a bottle of Beaujolais Nouveau.