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Wine Makers dinner

 F I V E   C O U R S E    C H E F    T A S T I N G   M E N U

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amuse bouche - oyster on half shell blackberry mignonette

1st course - lobster & butternut squash bisque

2nd course - candied beet trio  | chevrè foam | pistachio dust

3rd course - ravioli trio hand made pasta three different fillings

intermezzo - douglas fir sorbet

4th course - braised short rib with caramelized cipollini onions

5th course - dark chocolate pot de creme | huckleberry biscotti

reservations - orchard-restaurant.com

Each course paired with a hand selected wine by Unique Distributors. Bottles will be available for purchase.

a close up of a wine glass

Wine Pairings

The Oysters for the wine dinner sounds like they are going to be accompanied with fresh juice palate cleanser.


The Roasted Beet Trio - is going with Filandra Rose , slightly sweet rose with raspberries and pears. 


The Lobster Bisque - going to be paired with Valdo Prosecco. Light, refreshing and has a little bit of a mango aroma.


The Seafood Trio - with the Bila-Haut citrus and lime with a hint of melon, crisp mineral flavor.


Braised short ribs - with the Sui Generis  Really great Spanish wine from Monstrat. Full bodied with lots of tannins


Pot de Creme - with San Felice Vin Santo Nutty, not overly sweet,  raisins and almonds on the nose.