Beyond The Label
October Wine Dinner
October Wine Dinner
Tuesday, October 13 and
Wednesday, October 21
at 6:30pm | $80 per person*
Join us for our pairing event celebrating the wines of Orin Swift. While Orin Swift is known for its iconic bottle designs, this evening invites you to go Beyond the Label. Discover what happens when their incredible wines are perfectly paired with five delicious Italian courses, created especially for this dinner event.
*Excludes tax & gratuity. Price, start time, product availability may vary by location.
EXPLORE MENU
*Excludes tax & gratuity. Price, start time, product availability may vary by location.
EXPLORE MENU
Course 1
MUSHROOM & THYME ARANCINI
Our house-made arancini blended with risotto, mushrooms, parmesan and romano cheese, breaded and fried. Served over herb parmesan aioli and garnished with fresh chives
WINE PAIRING: LA MARCA PROSECCO
WINE PAIRING: LA MARCA PROSECCO
Its crisp bubbles and bright citrus and pear notes cut through the creamy risotto and parmesan aioli, while complementing the earthy mushrooms and fresh thyme
Course 2
ROMAINE & SPINACH SALAD
A fresh mix of romaine and spinach dressed in a gorgonzola vinaigrette with red onion, roasted beets and grape tomatoes topped with bacon and crumbled gorgonzola cheese
WINE PAIRING: BLANK STARE SAUVIGNON BLANC
WINE PAIRING: BLANK STARE SAUVIGNON BLANC
This sauvignon blanc's bright citrus and tropical fruit flavors complement the fresh greens and sweet beets, while its crisp acidity balances the rich gorgonzola and smoky bacon for a refreshing, well-rounded pairing
Course 3
BRAISED SHORT RIB RAGU
Braised short rib in our pomodoro sauce over creamy parmesan polenta, topped with panko gremolata and garnished with a fried basil leaf
WINE PAIRING: ABSTRACT RED BLEND
WINE PAIRING: ABSTRACT RED BLEND
Its bold dark fruit flavors, hints of spice and vanilla, and full-bodied texture complement the richness of the braised beef and creamy parmesan polenta, while its balanced acidity enhances the pomodoro sauce
Course 4
FILET* WITH SHRIMP & ROASTED TOMATO BÉARNAISE
Wood-grilled 9oz filet with Mr. C’s Grill Baste, olive oil and herbs topped with shrimp with a roasted tomato béarnaise sauce to pour. Served with a twice-baked parmesan potato and blanched asparagus
WINE PAIRING: BLOODLINES CABERNET SAUVIGNON
WINE PAIRING: BLOODLINES CABERNET SAUVIGNON
This wine's rich blackberry and black cherry flavors complement the grilled filet, while its smooth tannins stand up to the roasted tomato béarnaise
Course 5
ORANGE PANNA COTTA
Silky orange panna cotta made with sweetened cream topped with brownie crumble and garnished with whipped cream, orange zest, fresh mint and a chocolate curl
WINE PAIRING: 8 YEARS IN THE DESERT RED BLEND
WINE PAIRING: 8 YEARS IN THE DESERT RED BLEND
Its blackberry and dark cherry flavors complement the creamy dessert, while notes of chocolate, vanilla, and baking spice echo the brownie crumble and chocolate curl
*These items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs which may contain harmful bacteria may increase your risk of foodborne illness, especially if you have certain medical conditions.
**Item contains or may contain nuts.
**Item contains or may contain nuts.
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