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.