Orin Swift Wine Dinner

Join us for a 5-course wine pairing dinner featuring the wines of Orin Swift exquisitely paired with chef's special menu creations.  The doors open at 6:30 PM.  Guests will be greeted with a sparkling wine and appetizer reception.  The wine dinner begins at 7PM.


ORIN SWIFT WINES

SUNDAY, FEBRUARY 24th

6:30PM

Guests will be greeted with a Glass of Sparkling Wine and an Appetizer Reception

$110 per person plus tax and gratuity

Reservations Required 636-449-6700

A credit card number will be required to confirm your reservation. Credit Cards will be charged for the full amount of the reserved seats unless the reservation cancelled prior to Noon the Friday before the event.


1st Course

PROSCIUTTO-WRAPPED SCALLOPS OVER HEIRLOOM TOMATO CONFIT
2016 Mannequin Chardonnay – California
The nose opens with rich aromas of Meyer lemon, honeydew, butterscotch, and honeysuckle, with accents of jasmine, white pepper, and fennel pollen. A massive palate consists of ripe white peach, and a layered mid-palate of nectarines, pineapple, and honey. A touch of green apple and wet stone culminate in a concise crème brulee finish.

2nd Course

GRILLED KING SALMON WITH LOBSTER ALFREDO AND LINGUINE
2017 Slander Pinot Noir – California
An elegant nose presents, with complex aromatics of ripe cherries and dried rose petals, a touch of white pepper, and a hint of alpine forest. Balanced and integrated, the palate comprises of sweet strawberries, cranberries, and traces of rhubarb. The wine closes at length with a finish of toasted brioche, a dash of caramel, and fresh raspberries.

3rd Course

LOLLIPOP LAMB CHOP, PEA PUREE, AND ROASTED PARSNIPS
2016 Papillon Red Blend –Napa Valley, California
An inky, dark garnet sits in the glass with bursting aromatics even from afar—ripe blackcurrant and blackberry with hints of Kirsch Madagascar vanilla and cigar box. Velvety and rich on entry and through the mid, the wine offers flavors of dark plum, blueberry, and notes of fennel, fresh leather, and a subtle minerality. Plush, layered, and dense, the wine finishes with dusty tannins and a lingering touch of black cherry.

4th Course

GRILLED LOIN OF BOAR WITH BEET PUREE AND WILD MUSHROOMS
2016 Mercury Head Cabernet Sauvignon– Napa Valley, California
The wine is introduced with rich primary aromatics of cassis, blueberry, and black cherry, complemented with hints of lavender, chaparral, and sandalwood. The entry is brawny with ripe blackberry and boysenberry that transitions to a nuanced mid-palate of dark toffee and espresso bean. Integrated tannins that will soften over time lead a finish of soft rhubarb and licorice.

Dessert

KING CAKE WITH ARGONAUT BRANDY GANACHE
Argonaut Spectacular Brandy, California
Gold in color, with grainy aromas and flavors of cherry handpie, overripe peach, red and black licorice, vanilla cream, dried figs and dates, and buttery blondie bar with a round, vibrant, dry, yet fruity, light to medium body, and a warming, medium-length finish revealing nuances of molasses and caramel flan finish.


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