Brunch + Reserved Table Seat - $75 per person
Row Seat - $22
Stadning Lounge $15
Beverage Pairing (optional) - $25
Join us for a journey through time and across the sea for an afternoon of joyful jazz and comforting cuisine.
The music is provided by The New Lionel Hampton Big Band, a group featuring jazz royalty, as Jason Marsalis handles the vibes, leading world-class musicians who (like Marsalis) gigged with Hamp himself.
The food, gorgeous and full of flavor, is executed beautifully by Chef Bernard Bennet, reflecting the spirit of hearty, sensual French cooking. Fun, satisfying beverage pairings are also available.
Paris in the 1950s drew American Jazz musicians, Hampton included, attracted by a culture embracing adventuresome expression. This Sunday treat is intended to offer a bit of the freedom and escape that stepping on a flight into a foreign country can bring, and that dynamic jazz can evoke.
You'll have brunch in our beautiful restaurant space, and then journey upstairs to enjoy period cocktails and DJs spinning vintage jazz on rare vinyl, leading up to the matinee performance by The New Lionel Hampton Big Band featuring Jason Marsalis
Hampton, the legendary vibraphonist, cut his teeth on the South Side of Chicago, which led him to a career playing with Louis Armstrong, Charlie Parker, Quincy Jones, Dizzie Gillespie, and other giants. But it was with his own orchestra in the 1940s and 1950s that Hampton’s genius truly shined, captured sublimely on a series of recordings in Paris during their triumphant 1953 European tour. The virtuoso musicians of The New Lionel Hampton Big Band capture the magic of that era.
The Promontory invites you to take a multisensory journey to the City of Lights and the age of Bop via the ambience of the venue, the culinary offerings of Chef Bernard, and the timeless music of Hamp,
Brunch will be served from 11am-1:30pm. The venue will open at 1pm, and the concert will begin at 3pm. Our hostess will be in touch to help you choose the best seating fro brunch.
PARIS ‘53 MENU:
1st course - Baked Quail Eggs
quail eggs baked in a petite tart shell, crowned with lardons and caviar.
Inspired by the cuisine of Burgundy.
+paired with Champagne
2nd course - Seasonal Salade Nicoise
Spicy greens, hearth grilled seasonal vegetables, crisp walleye (or fjord trout?), and classic Nicoise flavors. Inspired by Provenece, reflected by our region, the season, and the open hearth.
+paired with White Wine from Cassis
3rd course - Steamed Mussels
mussels cooked in rich tomato broth, presented with ample whipped herb goat cheese to spread on grilled hearth breads.
+paired with French Trappist Beer
4th course - Lamb Brochette
Succulent hunks of lamb leg marinated with yogurt, wine, and herbs. Skewered with aromatic vegetables of the season. Grilled on the hearth with seasonal hardwoods.
+paired with Vintage Cotes Du Rhone
Dessert - Rich ginger custard tarts with wine poached pears
+paired with Banyuls dessert wine