Wednesday, August 11th 2010

 Four-Course Menu



Avocado Cucumber Soup

Firestone Gewürztraminer

Bright fruit flavors of Lychee and Mandarin and a touch of acidity.



Second Course

Lotus Root Salad

With Tomatoes and Cilantro

St Supery ‘Unoaked’ Chardonnay

Kiwi and other tropical fruit notes should pair nicely with the subtle notes of cilantro.


Main Course

Lamb and Wild Mushroom Ravioli

Black Truffle Sherry Cream Sauce

Greg Norman Shiraz

Big and fruity, bold and earthy.

 A complex wine for a complex entrée.




New York Cheese Cake

Harvey’s Bristol Cream

 Wednesday, August 18th 2010 

 Four-Course Menu 



On Focaccia Bread

Pascal Jolivet ‘Attitude’ Sauvignon Blanc

The acidity of ‘Attitude’ always blends so nicely with the oil and tomato of Bruschetta.



Second Course

Small House Chop Salad

Maximo Tempranillo

A fun little wine with flavors of berries and hints of tobacco and a touch of spice.


Main Course

Roasted Salmon

With a Whole Grain Mustard Beurre Blanc

Served on a Bed of Wilted Spinach

Robert Hall Merlot

This medium bodied Merlot has enough fruit and earth to blend perfectly with the sweet salmon and whole grain mustard.




Crème Brûlée

10 year tawny

The nuttiness of the 10 year tawny is a great match for the caramel in crème brulee.


 Wednesday, August 25th 2010

 Four-Course Menu


Lobster Croquet(te)

 With a Red Sauce

Schramsburg ‘Mirabelle’ Brut

Seafood and Sparkling are a perfect way to start off a meal.



Second Course

Grilled Romaine Heart

Caesar Dressing and Anchovies

Don Olegario Albarino

Bright citrus and white fruit flavors blend with floral notes to bring out any Caesar Salad.


Main Course

Pan Seared Grouper

Shiitake Mashed Potatoes and Lemon Beurre Blanc

Picket Fence Chardonnay

The lemon notes of this Chardonnay should pair beautifully with this entrée.




Fried Ice Cream

With Chocolate and Carmel Sauce

Frangelico and Irish Cream


Chef Christian Orosz

 Historic Water Street Inn -101 South Water Street Stillwater, MN 55082 – 651.439.6000

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