Enjoy a six course wine pairing menu. Explore the links for recipes and selected wines (or a recommended wine at this time).
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First Course – Montelliano Prosecco
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Lemon Basil Granita
Lemon ice infused with basil provides a sweet, tangy and remarkably refreshing pairing to a sparkling wine.
Fish on Chip
Smoked salmon mousse atop a crunchy, salty potato chip gives the depth of a savory pairing.
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Second Course – Raeburn Chardonnay
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Pineapple Shrimp Skewer over Yellow Curry
Lime and coconut marinated shrimp grilled with pineapple atop Thai yellow curry sauce. A sweet and slightly spicy combination that is well offset by a light and crisp Chardonnay.
Stuffed Fig with Goat Cheese
Black mission figs filled with creamy goat cheese and topped with toasted walnuts and drizzle of honey. Served atop an peppery arugula salad with a light vinaigrette dressing and caramelized onions. Smooth and creamy goat cheese with sweet and savory aspects area classic pairing with Chardonnay.
Third Course – Duck Pond Pinot Noir
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Stuffed Strawberry Salad with Balsamic Glaze
A classic strawberry salad condensed into a lush bite. Large balsamic-marinated strawberry filled with a blue cheese blend, crisp spinach and topped with toasted walnuts. Balsamic enhances the berry while blue cheese adds depth to create a balanced bite with a Pinot Noir.
Polenta Pizza with Prosciutto
Sliced of firm polenta baked with marinara sauce, fresh mozzarella, basic and prosciutto. Topped with a thick balsamic glaze to marry all the fresh flavors of a classic pizza that marry to a Pinot Noir.
Fourth Course – Domaine Bousquet Malbec
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BBQ Chicken in Endive
Tangy shredded BBQ chicken cradled in an endive leaf with cheese and green onion finish. Tanginess of BBQ and onion offset the velvety depth of the Malbec.
Garlic Eggplant over Sushi Rice
Japanese eggplant sautéed in a dark garlic sauce serve over a sushi rice patty. Deep umami flavor brings out the richness of the Malbec.
Fifth Course – Michael David Freakshow Cabernet
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Braised Corn Beef with a Whiskey Glaze
Slow-braised in Guinness port and spiced to give a deep caramel flavor to the corned beef. Finished with a whiskey mustard glaze with strong notes of clove and cinnamon to perfectly pair with this Cabernet. Served over garlic mashed potatoes with roasted carrots and brussels.
Six Course – Port
Whidbey Island Ruby Port
Kopke Tawny 10 Year Port
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Mocha dip cookie
A soft butter cookie infused with coffee flavors then dipped in dark chocolate to create a mocha experience.
Mexican Chocolate Mousse
Orange and cinnamon spiced chocolate whipped into a creamy mousse. Topped with whip cream and orange zest.
Toffee Truffle
A decant dark chocolate ganache truffle rolled in crunchy toffee bits.
Wine Pairing Menu Recipes
