Join us Tuesday, March 24 at 6:00 PM for an evening of great taste and live music. Michael Schiaparelli of Skurnik Wines presents a guided, educational wine-pairing experience featuring expertly curated wines matched to a multi-course menu. Choose a seafood or vegetarian tasting menu, and opt for wine pairings or crafted mocktails. After dinner, stay for live music from the Kerry Kennard Trio starting at 8:00 PM. Reserve your spot and savor the night.
The Menu
First Course
WINE - 2024 Stolpman ‘Santa Barbara’ Sauvignon Blanc
WATERCRESS SALAD with CHAMPAGNE TIGER SHRIMP watercress, fines herbes, goat cheese, orange and grapefruit segments, sliced fennel and champagne vinaigrette. champagne marinated tiger shrimp.
(V option - champagne marinated hearts of palm)
Second Course
WINE - 2023 Lioco Chardonnay ‘Sonoma County’
OYSTERS ROCKEFELLER fresh spinach, Gruyère, parmesan, garlic, shallot, parsley, panko
(V option - oyster mushrooms rockefeller)
Third Course
WINE - 2023 Land of Saints Pinot Noir ‘Santa Barbara’
SALMON RILLETTES with SOURDOUGH TOAST rustic French preperation, with leeks, shallot, celery, chives, butter, sour cream, lemon juice. Served with toast points and accoutrements.
(V option – braised carrot & ginger rillettes)
Fourth Course
WINE - 2023 Evening Land ‘Seven Springs’ Gamay
FROMAGE BLANC CHEESECAKE with BANANAS FOSTER TOPPING fresh bananas, brown sugar, cinnamon, nutmeg, dark rum, fromage blanc cheese, cream cheese, fresh whipped cream
Join us Tuesday, March 24 at 6:00 PM for an evening of great taste and live music. Michael Schiaparelli of Skurnik Wines presents a guided, educational wine-pairing experience featuring expertly curated wines matched to a multi-course menu. Choose a seafood or vegetarian tasting menu, and opt for wine pairings or crafted mocktails. After dinner, stay for live music from the Kerry Kennard Trio starting at 8:00 PM. Reserve your spot and savor the night.
The Menu
First Course
WINE - 2024 Stolpman ‘Santa Barbara’ Sauvignon Blanc
WATERCRESS SALAD with CHAMPAGNE TIGER SHRIMP watercress, fines herbes, goat cheese, orange and grapefruit segments, sliced fennel and champagne vinaigrette. champagne marinated tiger shrimp.
(V option - champagne marinated hearts of palm)
Second Course
WINE - 2023 Lioco Chardonnay ‘Sonoma County’
OYSTERS ROCKEFELLER fresh spinach, Gruyère, parmesan, garlic, shallot, parsley, panko
(V option - oyster mushrooms rockefeller)
Third Course
WINE - 2023 Land of Saints Pinot Noir ‘Santa Barbara’
SALMON RILLETTES with SOURDOUGH TOAST rustic French preperation, with leeks, shallot, celery, chives, butter, sour cream, lemon juice. Served with toast points and accoutrements.
(V option – braised carrot & ginger rillettes)
Fourth Course
WINE - 2023 Evening Land ‘Seven Springs’ Gamay
FROMAGE BLANC CHEESECAKE with BANANAS FOSTER TOPPING fresh bananas, brown sugar, cinnamon, nutmeg, dark rum, fromage blanc cheese, cream cheese, fresh whipped cream
