Spring Food & Wine Menus & Theme Set!

We are excited to announce that this year’s theme for our Spring Food & Wine event is “Swine & Wine.” Our new executive chef, Ian Heieie as created delicious menus for Friday, May 5 and Saturday, May 6.

Friday Night Menu | A selection of the following:

Housemade chili-seasoned pork rinds

Smoked pork Braunschweiger with grain mustard, pickled vegetables, and sesame flatbread

Dehydrated and rehydrated beets, creme fraiche, and pickled garlic root

House cured venison loin Bresaola

Whipped lard and sourdough bread

Fresh cow’s milk cheese on a potato chip with chives

Register online for Friday night or call 218.663.7212.

Saturday Night Menu

First Course | Salad of Frisee, Kalamata olive, fresh fennel, orange segments, pancetta-vinaigrette, and cured egg yolk

Second Course | Seared scallop and pork belly

Third Course | Baked Alaskan Halibut and pork cracklings

Fourth Course | Lardo-wrapped rabbit loin and carrot puree

Fifth Course | Filet mignon confit and ramp butter

Sixth Course | Flourless chocolate torte, maple syrup candied bacon, and chocolate-kalamata olive sauce

Register online for Saturday night or call 218.663.7212.

3 comments on “Spring Food & Wine Menus & Theme Set!

    • Megan Timm on

      Hello Lou, Thank you for your comment. The wines are below.

      Friday – buffet style meal with 4 wines to choose from:
      2015 Garofoli Komaros Rose (Italy)
      2014 Vigneti dle Vulture Greco/Fiano (Italy)
      2014 Domaine de Gaudet Morgon Cote de Py (Beaujolais)
      2013 Mont Olivet Chateauneuf du Pape (Rhone)

      First Course – 2012 Argyle Brut Rose (Willamette Valley, OR)
      Second Course – 2015 St Innocent Oeil de Perdrix White Pinot Noir (Willamette Valley, OR)
      Third Course – 2014 Ridge Estate Chardonnay (Santa Cruz Mountains, CA)
      Fourth Course – 2012 Roco ‘Private Stash’ Pinot Noir (Willamette Valley, OR)
      Fifth Course – 2014 Leonetti Merlot (Walla Walla, WA)
      Sixth Course – 2004 Warre’s LBV Port (Portugal)


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