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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