Join us for a 5-course dinner paired with wines from around the world. Prepare for a night filled with fun, savory food, and delicious wine.
The dinner will feature a rich, sophisticated fall-inspired menu prepared by Chef Terry Mason.
Each course will be expertly paired to highlight the unique characteristics of each wine. Your host for the evening will be Sommelier Jarrett Walsh.
Course 1
Sea Scallops
butternut squash puree | ginger beurre blanc | cucumber ribbon | bacon jam
sparkling vouvray, domaine huet, loire valley, france, 2013
Mesclun Green Salad
pear | walnuts | bleu cheese | poppy seed dressing–
Course 2
Rockfish
grilled fennel | roasted tomato | leeks | saffron broth | garlic crostini
gruner veltliner, brundlmayer, kamptal, Austria, 2017
Course 3
Pork Medallions
cannellini beans | roasted tomato | truffle butter
barbaresco, neive, piedmont, italy, 2015
Course 4
Petite Filet Oscar
yukon gold au gratin potatoes | balsamic vinegar & cabernet reduction
cabernet sauvignon, priest ranch, napa valley, California, 2015
Course 5
Bananas Foster Crème Brûlée
vin santo del chianti classico, coltibuono, tuscany, Italy, 2010
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