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Winemaker’s Dinner Menu

Stone Cottage Cellars

August 28th, 6:30

Salad Course

Greek Organic Roasted Beet Salad, Garlic Roasted Beets, Organic Field Greens Kalamata Olives,

Pepperoncinis, Heirloom Tomatoes and Herbed Feta Cheese with

10-year-old Italian Modena Balsamic Basil Vinaigrette

(Chardonnay)

Wood-Fired Pizza Course

Brent’s Vineyard -Roasted Garlic Chips, sun-dried tomatoes,

Kalamata olives, herbed Feta cheese drizzled with Basil Pesto

OR

Smoked Chicken Alfredo with Sun-dried Tomato Pesto

(Merlot)

Entrée Course

Cracked Black Pepper-Crusted Local Free Range Princess Beef Tenderloin

Topped with Blue Crab Au Gratin

Black Truffle Oil-Sautéd French Green Beans

Minnesota Wild Rice Pilaf

(Syrah)

Dessert Course

Local Grilled Peaches over Local French Vanilla Ice Cream and Red Wine Reduction

(IL Diavolo Dessert Wine or Alpine Dessert Wine)

 

Dinner Music by David Sheppard & Ellen Hutto

 

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