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.

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.