Sunday, March 11, 2018
1 – 4 pm
Enjoy an afternoon with Winemaster Joseph Maxian and Red Cedar Grille Executive Chef, Theo Charitos, as they pair our award winning wines with a seven course culinary feast.
Tickets are $65/pp plus tax and must be purchased online.
Smoked portabella mushroom, sun dried tomato and shredded kale, potato gnocchi tossed in a citrus zested aglio olio, topped with shaved manchego Chardonnay, 2010
Lump crab bisque with crème fraiche – Dry Riesling, 2011
Mitchell Foundation greens, shaved asiago, blackberries and toasted cashew, honey lime dressing – Pinot Noir, 2011
Poached pear, toasted Red Cedar brioche, red pepper coulis, bourbon braised pork belly and crispy basil – Dry Riesling Private Reserve, 2003
12 hour braised duck confit, honey crisp apple “fondu” sweet potato and Boursin cake, candied peppered bacon with crispy leeks – Cabernet, 2011
Coffee spiked chocolate torte, salted cashew, warm caramel, cherry compote – Port
Solomon’s vanilla ice cream – Alpine Spice