Wine and Food Pairing: Valentine’s by the Vineyard
February 14 @ 5:00 pm
EV Winemaker, Yuval Blat and Bistro Chef, Nolan Lester, present 5 unique courses paired perfectly with our housemade wines. Dessert brought to you by our favorite bakers, staff members Dana Lesinski & Stephanie Nous.
Each ticket purchase is for 1 person. Please add each ticket individually to include preferred food selections for each guest as well as any relevant allergy or dietary restrictions. Select the same arrival time for all guests included in the table.
Pairing Menu
Aperatif: Cheese Platter w/ blueberry cheese, manchego, merlot cheese, prosciutto & salami. Paired w/ Souvignon Blanc, Symphony 2022. Gluten Free.
Appetizer: Toasted baguette, grilled halloumi, with bruschetta & fig jam. Paired w/ Rosé, Serenade 2023. Gluten Free & Vegetarian.
Soup or Salad:
Option 1: Mediterranean Salad w/ fresh tomato, english cucumber, red onion, feta, topped with olive oil and red wine vinaigrette. Paired w/ Chardonel, Dream 2023. Gluten Free & Vegetarian.
Option 2: Slow Cooked French Onion Soup made with our Estate wine, Dream. Topped with French baguette croutons and gruyere cheese. Paired w/ Chardonel, Dream 2023. Vegetarian.
Entrée:
Option 1: Prime Rib with roasted fingerling potatoes, and candied balsamic carrots with au jus. Paired w/ Petite Sirah, Bliss 2021 from the vault. Gluten Free.
Option 2: Seafood risotto with peas, and seared shrimp, and scallops. Paired w/ Pinot Noir, Velour 2022. Gluten Free.
Option 3: Farfalle Pasta w/ zucchini, tomato, mixed olives, feta cheese, and portabella mushrooms tossed in olive oil and mediterranean seasoning. Paired w/ Cabernet Franc, Nostalgia 2021 from the vault. Vegetarian.
Dessert: Mini red velvet cakes with cream cheese icing and chocolate covered strawberries. Paired w/ Carbonated Rosé, Fiesta 2022. Vegetarian.
For any allergy related concerns, please send an email or include in the allergy box.
Each wine accompaniment will be poured in 3oz portions.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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