Special Events and Wine Dinners

Our wine dinners are a first hand opportunity to try Chef Greg’s creativity and use of seasonal ingredients.

Diners’ favorite courses tend to make their way on our regular menu.

Apart from tasting new ideas from our kitchen, our dinners bring the stories of wine makers,

winery owners and industry distributors directly to you.

Their knowledge, wit and personal anecdotes add to the fun of the evening.

We would love to have you at an upcoming dinner!

Somnium Wine Dinner

Featuring Guest Speaker and Proprietor

Danica Patrick.

Wednesday, May 11th 

7:00 PM

SOLD OUT – Wait List Available

$95 per person plus tax and gratuity. 

Please mention any dietary restrictions when making your reservation.

 First Course

 2020 Somnium Sauvignon Blanc

Lobster Salad Deviled Eggs with Mint-Spring Pea Purée,

and Preserved Lemon Vinaigrette

Second Course

2021 Somnium Rosé

Compressed Cantaloupe with Strawberry Gel, Prosciutto,

and Pickled Avocado 

Third Course

2019 Somnium Red Label Cabernet Sauvignon

Duck Breast with Fig and Brie stuffed Squash Blossom,

Blackberry-Rosemary Gastrique, and Balsamic Pearls

Fourth Course

2016 Somnium Estate Cabernet Sauvignon

NY Strip with Roasted Fingerling Potatoes,

Morel Mushroom Demi-Glace, and Ramp Pesto

Dessert

Herbs de Provence Sable, Blackberry Caramel,

Earl Grey-Lavender Sorbet, and Chevre Chantilly

Brittan Vineyards Wine Dinner

featuring Guest Speaker

Thom Sichta, Director of Sales

Tuesday, May 17

7:00 PM

SOLD OUT – Wait List Available

$85 per person, plus tax and gratuity

Please mention any dietary restrictions when making your reservation.

First Course

2019 Brittan Vineyards Chardonnay

Alaskan Halibut with Farro Risotto, Romesco, and Fried Leeks

Second Course

2019 Brittan Vineyards Pinot Noir

Truffle and Ricotta Ravioli over Smoked Cannellini Beans

with Crispy Kale and Porcini Cream

Third Course

2018 Brittan Vineyards Cygnus Pinot Noir

Duck Carpaccio with Blackberry Salsa, Ramp Chimichurri,

and Ricotta Salata

Fourth Course

2018 Brittan Vineyards Basalt Pinot Noir

Lamb Loin Fricassee with Fava Beans, Morel Mushrooms,

Spring Peas, and Rosemary Demi-Glace

Dessert

 Cream Cheese Mousse with Phyllo, Bourbon Candied Bacon,

Praline Chiboust and Dark Chocolate Ganache


Please call 704-332-3322 for reservations, and mention any dietary restrictions when booking.