Thursday, July 24, 2014 ($45 per person)
5:30 Social/ 6:30 Dinner Reservations Required
Italian sausage & cheese stuffed Portabella mushroom with summer fresh Pomodora sauce
Foghead Pinot Grigio (California); delicate aromas of white peach, pear and nectarine. Citrus, lime and ripe stone fruit flavors are enhanced by balanced acidity and a crisp finish.
Spinach and Fresh Fennel Salad with Port Wine poached pears and blue cheese crumbles; tossed with port wine and pear vinaigrette
Foghead Chardonnay (California); medium bodies wine, offering refreshing aromas of citrus, lemon and honeysuckle. Balanced acidity and vibrant flavors of green apple and pear lead to a juicy finish.
Tenderlin Tips Fra Diavolo
Tenderloin tips with tomato, olive, peppers, onion, garlic and mushrooms; served over orzo pasta
Foghead Merlot (California); medium bodied wine with aromas of ripe cherry, blackberry and sweet herbs. Concentrated layers of plum and dark chocolate are completmented on the palate with plush tannins and a smooth, jammy finish.
Raspberry and Mascarpone Cheese filled Crepes; drizzled with raspberry and creme fraiche.
Resevations accepted by phone 715-723-9854 (mention Wine Dinner) or by firstname.lastname@example.org