This fall our Executive Chef is taking your taste buds on an adventure. He'll be crafting up an exclusive pairing event just for you.
Guests of this exclusive event can expect to enjoy four courses of from-scratch fare paired perfectly with four hand-selected wines. Each course and pairing is created by our Executive Chef, Kurt Wewer.
Full Menu:
Pre-Dinner Appertivo:
Happy Beaujolais Day! We'll be celebrating this French holiday about young, effervescent wines with a special Beaujolais selected just for the day. These wines are produced with Gamay grapes and create a cherry red wine that is served cold. Before dinner enjoy Mommessin Beaujolais Nouveau 2016 - only 573,244 cases have been produced and we have 1 exclusively for you to try! You won't want to miss out on trying this one!
Course 1:
Adelsheim Vineyard Auxerrois, Willamette Valley 2013 paired with Hamachi Crudo | Cucumber, Marigold, and Cilantro Air | Sesame Pearls | Sake Pickled Lime | Shaved Octopus | Salmon Roe | Sorrel | Nasturtium
Course 2:
Domaine Du Pegau Pink Pegau Rose paired with Open Pit Roasted Leg of Wild Boar | Pumpernickel and Poppy Seed Canederli Style Dumplings | Rye and Chili Brodo | Leek Ash
Course 3:
Eberle Winery Muscat Canellie paired with Parsnip Purée | Crispy Foie Gras Buttons | Pan Seared Local Mushrooms | Guanciale Lardons | Lemon Brined Apples | Popcorn Shoots
Course 4:
Paul Jourdan Chateauneuf de Pape paired with Pomegranate Brined Pecan Meadows Duck Breast | Spruce Tip and Chamomile Infused Purple Potato Gnocchi | Leek and Fennel Chèvre Foam | Stout and Thyme Pan Sauce
Course 5:
Susana Balbo Wines Late Harvest Malbec paired with Cacao Biscotti | Toasted Almond Gelatto | Pumpkin Caramel