*SOLD OUT* Five-Course Wine Dinner at Lakehouse featuring Orin Swift Wines
*This event is sold out*
Join us for a five-course wine dinner featuring a menu developed by our Executive Chef Tony Bomba, paired with complementing Orin Swift Wines. Val Bertone, on-premise business development manager for E & J Gallo hosts the evening and will discuss the wine pairings and answer guest questions.
First Course:
Dueling Doughnuts – Vietnamese dried prawn doughnut (Banh Tom) and Chinese prawn-stuffed doughnut (Cakwe Udang). Served with a salad of maguro, lemongrass and chili.
Paired with: Blank Stare Sauvignon Blanc
Dueling Doughnuts – Vietnamese dried prawn doughnut (Banh Tom) and Chinese prawn-stuffed doughnut (Cakwe Udang). Served with a salad of maguro, lemongrass and chili.
Paired with: Blank Stare Sauvignon Blanc
Second Course:
Duck Carpaccio – Black garlic crusted, pickled beet root, roasted fennel, ginger oil and shaved truffles.
Paired with: Slander Pinot Noir
Duck Carpaccio – Black garlic crusted, pickled beet root, roasted fennel, ginger oil and shaved truffles.
Paired with: Slander Pinot Noir
Third Course:
Snapper – Prosciutto wrapped and pan seared, served with asparagus hominy fries, dressed fiddle head ferns and frisée. With chanterelle mushroom and leek soubise.
Paired with: Palmero Cabernet Sauvignon
Snapper – Prosciutto wrapped and pan seared, served with asparagus hominy fries, dressed fiddle head ferns and frisée. With chanterelle mushroom and leek soubise.
Paired with: Palmero Cabernet Sauvignon
Intermezzo
Frozen strawberry sheep’s milk yogurt and grapefruit pop with white chocolate popping candy.
Frozen strawberry sheep’s milk yogurt and grapefruit pop with white chocolate popping candy.
Fourth Course:
Elk Tenderloin – Cocoa and espresso rubbed, braised beef cheek with Manchego arancini and Peruvian pomme purée. With cherry chasseur and leek ash.
Paired with: Papillon Bordeaux Blend
Elk Tenderloin – Cocoa and espresso rubbed, braised beef cheek with Manchego arancini and Peruvian pomme purée. With cherry chasseur and leek ash.
Paired with: Papillon Bordeaux Blend
Fifth Course:
Chocolate Mousse Purse – Dark chocolate shell filled with layered strawberry, vanilla and dark chocolate mousse. With fresh berries and hazelnut tuile.
Paired with: 8 Years in the Desert Zinfandel Blend
Chocolate Mousse Purse – Dark chocolate shell filled with layered strawberry, vanilla and dark chocolate mousse. With fresh berries and hazelnut tuile.
Paired with: 8 Years in the Desert Zinfandel Blend
Tickets are $125 per person plus tax and gratuity. Seating is socially-distanced and limited, so purchase your tickets now! Call Lakehouse at 603-279-5221 to book your tickets.
