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
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.
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.