A Washington State Wine Dinner
with the Chateau Ste. Michelle
Thursday, May 20, 2010 - 6:45 pm
 Please join us Thursday, May 20, 2010 as we welcome Ms. Jan Barnes of Chateau Ste. Michelle. Jan’s mother lives in Sandusky, Ohio and every year around Memorial Day Jan pays us a visit. This year we thought we would put her to work doing what she does best. Jan is the Marketing Director of this great winery and she will lead us in a tasting of ten wines from Washington State.
Chateau Ste. Michelle is Washington state’s Founding Winery, with some of the oldest and most acclaimed vineyards in the Columbia Valley. The winery combines Old World winemaking tradition with New World innovation and is best known for its award-winning Riesling, Chardonnay, Merlot and Cabernet Sauvignon. Their portfolio includes Columbia Valley wines styled to bring out the regions’ varietal character–Indian Wells wines celebrating the New World opulent style; Single Vineyard wines that epitomize the terroir of their estate vineyards; Ethos wines, their pinnacle tier that melds Old World complexity and elegance with concentrated Washington fruit; and the Artist Series, a Meritage blend crafted for power and longevity.
Chateau Ste. Michelle has recently been named a "Winery of the Year" by Wine & Spirits Magazine for the 15th time. Only two other wineries in the world have earned as many.
the Menu
Amuse Bouche
Fire-roasted red pepper filled with alouette herbed cheese and red ace cabbage.
Sparkling “Brut”, Domaine Ste. Michelle, Columbia Valley, Washington, NV
Peekytoe Crab Spring RollPeetytoe Crab, petite field lettuce and melon wrapped in spring roll, served with a brunoise of apples and beets
with a beet reduction.
Pinot Gris, Chateau Ste. Michelle, Columbia Valley, Washington, 2007
Wild King Salmon, Pineapple CompoteChar-grilled Columbia River salmon served with caramelized pineapple and fine herb compote with an herb sauce and micro chervil sprigs.
Chardonnay “Indian Wells Vineyard”, Chateau Ste. Michelle, Columbia Valley, Washington, 2007
Riesling, Eroica, Chateau Ste. Michelle, Columbia Valley, Washington, 2007
Mississippi Farm Raised Quail, Washington State Mountain HuckleberriesBoneless breast of quail, char-grille, lightly peppered served over a roasted carrot, vanillin and mint mousseline, topped with mountain huckleberries and quail glace viande reduction.
Merlot, Northstar, Walla Walla Valley, Washington, 2006
Seared Maple Leaf Duck Breast, Boysenberry Glace de ViandeA duck breast lightly peppered with chocolate nibs served with roasted sweet potato flavor with chocolate and coffee, topped with a boysenberry glace de viande.
Cabernet Sauvignon “Ethos”, Chateau Ste. Michelle, Columbia Valley, Washington, 2006
Braised Certified Angus Beef Cheeks, Black Currant BrothBraised beef cheeks in red wine with Washington State black currants served with roasted shallots and herb polenta rounds, topped with a black currant broth.
Red “Col Solare”, Red Mountain, Washington, 2007
Red “Artist Series”, Chateau Ste. Michelle, Columbia Valley, Washington, 2006
Red “Walter Clore”, Columbia Crest Reserve, Columbia Valley, Washington, 2006
Key Lime FrappéA layered mousse with graham cracker crumbs, Key lime purée & pastry cream topped with Chantilly cream & candied Key limes.
Chenin Blanc “Late Harvest”, Columbia Valley, Washington, 2006
$95 per person
Tax & Gratuity not included
|
