Spring Wine & Dine

  • Spring Wine & Dine

Event Category: Food & Drink Events and Wine

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  • A wine and multi-course food paring event featuring Three Pillars Catering award winning culinary team and local New York State wines from Ten Thousand Vines. $60 per person – Reservations by calling (716) 645-3496

    The menu for the evening:

    Basket of House Made Breads with Whipped Butter and Olive Oil for the Table

    Amuse: Scallop Tostada Seared Scallop, Avocado Puree, Black Bean Meringue, House-Made Tortilla, Pickled Red Onion, Cilantro and Tomato Caviar. Wine: Fiore–Blend of Gewurztraminer and Verdelho grapes. A medium bodied white wine made up of a trio of grapes as distinct as the blend itself. Characteristics of pear, grapefruit, lime with an off-dry finish. Hint of herbs and spices to underscore the avocado and cilantro. Grown in Australia.

    Salad: Roasted Beet and Blood Orange Salad Baby Beets, Blood Orange Supremes, Gorgonzola, Candied Pistachios, Watercress, Blood Orange Vinaigrette. Wine: Three Angels– A soft wine made up of a blend of Muscat and Sauvignon Blanc grown in Spain. Bright fruit, complex acidity, slightly sweet in the finish.

    Appetizer: Zaatar Roasted Lamb Lollipop Pan Fried Lavash, Pickled Vegetables, Roasted Chickpeas, Meyer Lemon Labneh, and Fresh Mint. Wine: Cote de Fleur–Merlot and Zinfandel bring round fruit notes, while Petite Sirah and Cabernet Sauvignon provide structure and complexity. Aromas of red fruit, smoke and spice. Flavors of blackberry, raspberry and spice. This dry wine is made with grapes grown in Paso Robles, California.

    Intermezzo: Ten Thousand Vines Just Peachy Wine Sorbet

    Main: Venison Osso Buco, Roasted Garlic Fontina Polenta, Heirloom Tomatoes, Spring Onion Gremolata, Mirepoix Greens. Wine: Premium Cabernet Sauvignon–A full bodied Cab aged in 30 gallon oak casks. Dark fruit including plum and black currants on top of soft tannins. Richness and complexity is balanced with understated structure. Lodi California grown Cabernet Sauvignon.

    Dessert: Green Tea Moscato Cheesecake
    Almond Florentine, Blackberry Sauce, Matcha Powder. Wine: Nektar–A light and fruity red wine. California grown red Zinfandel wine sweetened with Pomegranates and Raspberries. The wine’s sweetness is underscored by its crisp acidity.

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