Wine Tasting Dinner at The Innsville

Amuse Bouche – Serve with Cielo Prosecco Italy

Nordic Gravlax in a party cup

Dill-cured salmon in a pastry cup.

Starter – Grace Bridge Cabernet Sauvignon California

Beef Tataki

Seared rare tenderloin and thinly sliced, ponzu sauce, baked local grown micro turnip, chives, Vildalia sweet onion, roasted garlic, garnished with toasted sesame seeds.

Soup – Served with Butterfield Chardonnay California

Symphony of the Sea

Chardonay poached fish mosaic, scallops, tiger prawns, exotic dried mushrooms, seafood bisque, oyster espuma and charred pesto ciabatta bread.

Entrée – Served with ‘R’ Valpolicella Superiore Ripasso

Herb de Provence Rack of Lamb

Fresh mixed Provence herbs, panko Dijon crusted rack of lamb, served with a sweet corn succotash, dauphinoise potatoes, honey roasted heirloom root vegetables. And finished with a grilled Winona peach and pomegranate merlot demi glace.

Dessert – Served with Tag Double Espresso Vodka

From Lisbon to Bangkok

Queijadas De Lanlanja Portuguese inspired Orange Tartlet topped with a Grand Marnier sauce served with a Pirouline Thai coconut biscuit, Maccha cream and fresh strawberries, blueberries and mandarin orange.

We will accommodate any dietary needs.
Please advise us ahead of time.