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Farm-to-Table American cuisine
Event menu for 7-Course Wine Dinner on Saturday, September 5 at 6 PM. Served in Appalachia Kitchen's dining room.
$160++ per person
Courses
Butternut Fritter
potato crust, pepper coulis, lemon chèvre (paired with Bieler Sabine Provence Rosé)
Roasted Beet and Kale Salad
red quinoa, pickled red onion, feta (paired with Ceretto Arneis Blangé)
Butter Poached Trout
citrus, truffle, spicy microgreens (paired with Stoller Oregon Chardonnay)
Wild Mushroom Tagliatelle
pine nuts, pecorino romano, Madeira cream (paired with Quilt Pinot Noir)
Concord Grape Sorbet
Roasted Lamb Saddle
root vegetable, potato purée, lamb jus (paired with Bonanza Vinekeeper Napa Cabernet Sauvignon)
Cinnamon Apple Tart
ginger ice cream (paired with Dr. Thanisch Kabinett Riesling)
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