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Gourmet Dinner and Wine Pairing

Updated: Nov 6, 2022

November 13th

5:00 PM

Five Courses of Chef Willie created a masterpiece menu, each served with a wonderful selection of organic and sustainable wine. $75 per person plus gratuity.

First Course- Spiced Rum Pumpkin Soup finished with sweet lump crab meat and parmesan zucchini sticks.

Served with Maggio Chardonnay- As vibrant golden color, with notes of tropical fruits, Granny Smith apple, and a touch of citrus on the nose. Nice acidity, with good body and structure, this wine leaves a lasting impression.

Second Course- Colossal Sea Scallops wrapped in bacon - atop organic soybean sprouts and finished with mango chutney and chives.

Served with Hayes Ranch Merlot- Hayes Ranch Merlot features aromas and flavors of black cherry, blackberry and plum with a smooth mouthfeel that leads to a long, fruity finish.

This Merlot comes from select vineyards in California with warm days and cool nights. These vineyards are characterized by a long growing season which helps develop ripe and round fruit flavors. Each vineyard was harvested and fermented separately in upright stainless steel fermenters. Rack and return, which is the process of draining all of the free-run juice off the cap and then returning the free-run juice back over the top of the fermenter, was performed twice daily. This Merlot was aged for 12 months in American, French, Eastern European, and neutral oak.

Third Course- Rich Lemon Sorbet with fresh mint leaves and limoncello garnish.

Served with- Maggio Sauvignon Blanc- Aromas of bright citrus fruit, minerality and pear. Fleshy mid-palate. Grapefruit, pear and slight herbal notes dominate in the mouth with a crisp, juicy finish.

Fourth Course- Signature Crab Cake with mushroom gouda stuffed chicken breast, with a butternut bourbon sauce. Served with an exotic potato medley and spiral zucchini vegetables.

Served with- TBD

Fifth Course- Zany Zucchini Bread pound cake with lemon custard and berries.

Served with Toscolo Chianti- Brilliant Ruby Color produced in Tuscany, vine aged 10-30 years in oak barrels. This forward Sangiovese is supple, fruity and flavorful on the pallet, with appealing balance. 92 points

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