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Aprodisiac Wine Dinner

February 13th, 2017
6pm Sparkling Reception | 6:30 Dinner
$85 per person
(Does not include tax or gratuity)

Amuse Bouche
Honey Mascarpone/ smoked salmon bite
Markus Huber Hugo Sparkling Rosé- Traisental, Austria

First Course
Duo of Oysters
Fresh Oyster with a roasted red pepper aioli
Fried oyster with cucumber-yellow ahi sauce.
Brick House Vineyards Chardonnay "Cascadia" Willamette Valley, OR

Second Course
Avocado-honey mousse, citron Blue Crab, red pepper, honey radish.
Zlatan Pošip ~ Makarska, Croatia

 Third Course
Baby arugula, honey-truffle goat cheese, olive oil, strawberries, 
watermelon-strawberry vinaigrette.
J. Bouchon Pais Salvage, Maule Valley, Chile

Fourth Course
Roasted artichokes, asparagus, creamy polenta, sea bass fries, 
fig-balsamic glaze.
Coto de Gomariz ‘The Flower and the Bee’ Treixadura ~ Ribeiro, Spain

Fifth Course
Cardamon-pumkin seed crusted lamb, pumpkin seed-tomato sauce, roasted banana potatoes, fennel, cherry sauce.
Flegenheimer Bros Paisant Red (Grenache/Syrah) ~ McLaren Vale, Australia

Sixth Course
Chocolate stuffed canal with cherry-strawberry sauce, and coffee dust.
Ferraris Malvasia Di Casorzo ~ Piedmont, Italy

Later Event: April 16
Easter Brunch