Posts Tagged ‘Wine Dinner’

2014 New Year’s Eve Five Course Menu

December 14th, 2014 by chuck

Charlies Pub  Rest - FINAL copy

New Years Eve 2014

Five – Course Menu

New Years Eve Five Course Menu
Appetizers
Prosciutto Wrapped Shrimp
Tossed in bourbon BBQ sauce
Sautéed Mussels
In roasted tomato garlic herb clam broth w/parmesan crostini
Artichoke Bruschetta
Herb marinated artichoke hearts in a creamy romano blend on toasted crostini

Salad or Soup
Apple & Roasted Squash Salad
Mixed greens, slivered granny smith apples, maple roasted butternut squash, toasted pecans, shaved asiago and cider maple vinaigrette
Spinach Salad
Spinach, sliced egg, red onion, bourbon candied bacon, blue cheese and a warm bacon dressing
Potato Leek Soup
Creamy leeks, potato and roasted garlic w/ toasted crostini

Palate Cleanser
Lemon Sorbet

Entrée’s
Seared Sea Scallops
On a bed of creamy pecorino romano sweet pea risotto

Herb Seared Ribeye
w/chive asiago mash, gorgonzola compound butter and grilled asparagus

Braised Short Ribs
w/grilled cheesy polenta and pan jus

Butternut Squash Risotto
On grilled zucchini, yellow squash w/maple drizzle

Dessert
Carmel Pear Cheese Cake Trifle
Pot De Crème
Grilled Apple Crumble
W/vanilla bean ice cream

$59.95

Complimentary with Hotel Package
Not Valid With Any Other Offers

www.waterstreetinn.us

651-439-6000

Wednesday Four Course Wine Dinner

July 9th, 2012 by chuck

Wednesday, July 11th 2012

 Four-Course Menu

 

Each week our Chefs create a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $34.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

 Not valid with any other special offers.

 

Starter

Fried Oysters

with cilantro and garlic aioli in a rooster sauce

Don Olegario, Albarino, Spain

 

Second Course

Seared Scallop Salad

with fried rice noodles in a roasted red pepper vinaigrette

 Wyndham Estate, Shiraz, South Eastern Australia

 

 

Main Course

Sea Bass

poached in a ginger broth, served with baby bok choy and sticky rice

Chateau Ste. Michelle, Chardonnay, Washington

 

Dessert

Upside Down Peach Cake

with whipped cream and ice cream

Hugel Gentil, France

www.WaterStreetInn.us

651-439-6000

New Year’s Eve Menu

December 27th, 2011 by chuck

New Year’s Eve – Five Course Menu

Served 5:00 to 10:00 on New Year’s Eve

$49.95 per person – Complimentary with Hotel Package

Not Valid With Any Other Offers

 

Appetizers (Choose one)

 Parmesan Basket with Honey Polenta and Fried Leeks

Shrimp Cakes With Andouille Sausage

Chicken Mushroom Crepes With Tarragon Cream Sauce

 

Salad or Soup (Choose one)

Mixed Vegetable Salad served with Lettuce, Garbanzo Beans, Radishes, Toasted Sunflower Seeds with a Lemon-Yogurt Dressing

Spinach & Arugula Salad served with Mushrooms, Bacon, Bleu Cheese Crumble and a Balsamic Vinaigrette

Winter Vegetable Soup

 

Red Wine Sorbet

 

Entrée Choices (Choose one)

Roasted Pork Loin served with Butternut Squash Mash and Apple Chutney

Sole Piccata served with Grapes and Capers

Surf & Turf  served with Petite Lobster Tail and 5oz Sirloin with a Mushroom Glaze

  

Dessert (Choose one)

Butter Pecan Cheesecake with Caramel Drizzle

Flourless Chocolate Cake with Raspberry Sauce and Whipped Cream

Raspberry White Chocolate Triffle

Water Street Inn

101 Water Street South

Stillwater, MN 55082

651-439-6000

Four Course Wine Dinner 12/28/2011

December 27th, 2011 by chuck

Wednesday, December 28TH 2011

 Four-Course Wine Dinner

 

Each week Chef Isaac creates a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $34.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

 Not valid with any other special offers.

 

Starter

TexasCaviar

With Toasted Pita Chips

Chateau Napoléon, California Champagne

This double fermented, Extra Dry goes well with any kind of caviar.

 

Second Course

Jicama & Orange Spinach Salad

Served with a Citrus-Cumin Vinaigrette

Attitude, Sauvignon Blanc, Loire, France

“Attitude is a little thing that makes a big difference” – Winston Churchill

 

Main Course

Ricotta Stuffed Bacon Wrapped Chicken Breast

Served Over Linguini with a Roasted Red Pepper Sauce.

Nozzole, Le Bruniche, Chardonnay, Toscana, Italy

Medium bodied, scents of tropical fruit and pepper with a clean, dry finish.

 

Dessert

Mixed Fruit Pizza

Villa Antinori, Sangiovese Blend, Toscana, Italy

New Year’s Eve

December 20th, 2011 by chuck

New Year’s Eve – Five Course Menu

$49.95 per person – Complimentary with Hotel Package

Not Valid With Any Other Offers

 

 

Appetizers (Choose one)

 Parmesan Basket with Honey Polenta and Fried Leeks

Shrimp Cakes With Andouille Sausage

Chicken Mushroom Crepes With Tarragon Cream Sauce

 

Salad or Soup (Choose one)

Mixed Vegetable Salad served with Lettuce, Garbanzo Beans, Radishes, Toasted Sunflower Seeds with a Lemon-Yogurt Dressing

Spinach & Arugula Salad served with Mushrooms, Bacon, Bleu Cheese Crumble and a Balsamic Vinaigrette

Winter Vegetable Soup

 

Red Wine Sorbet

 

Entrée Choices (Choose one)

Roasted Pork Loin served with Butternut Squash Mash and Apple Chutney

Sole Piccata served with Grapes and Capers

Surf & Turf  served with Petite Lobster Tail and 5oz Sirloin with a Mushroom Glaze

  

Dessert (Choose one)

Butter Pecan Cheesecake with Caramel Drizzle

Flourless Chocolate Cake with Raspberry Sauce and Whipped Cream

Raspberry White Chocolate Triffle

 

New Year’s Eve

December 11th, 2011 by chuck

New Years 2012

Wine Dinner for Dec 7th 2011

December 7th, 2011 by chuck

Wine Spectator Award of Excellence 2011Wednesday, December 7 2011Wine Spectator Award of Excellence 2010

 Four-Course Wine Dinner

 

Each week Chef Isaac creates a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $34.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

 Not valid with any other special offers.

 

Starter

Artichoke Crustini

Red Onion, Cream Cheese and Parmesan

Coppola Bianco, Pinot Grigio, California

Apricot and pink grapefruit on the nose; green apple, peach and mineral flavor

 

Second Course

Chopped Romaine Salad

Bleu Cheese Crumbles, Bacon, Tomato, Red Onion, Bleu Cheese Dressing

Benziger, Sauvignon Blanc, Lake County CA

A crisp, clean wine with notes of lemon, lime, and green apple with a long finish

 

Main Course

Bacon Wrapped Steak & Shrimp Scampi

With Irish Whiskey Sauce and Creamy Polenta

Gundlach Bundschu, Cabernet Sauvignon, Sonoma

Apple and pear on the nose, peach and lemon on the palate with a flinty finish

 

Dessert

Banana Blueberry Cheese Cake

With Chocolate Oreo Crust 

Chateau Ste Michelle, Canoe Ridge Estate, Chardonnay, WA

This Chardonnay delivers fresh apple, pear and spice aromas with a graceful finish.

 

 

 

Historic Water Street Inn-101 South Water StreetStillwater,MN55082- 651.439.6000

www.WaterStreetInn.us

Facebook.com/WaterStreetInn

 

Wine Dinner for Nov. 30th

November 28th, 2011 by chuck

Wednesday, November 30th 2011

 Four-Course Wine Dinner

 

Each week Chef Isaac creates a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $34.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

 Not valid with any other special offers.

 

Starter

Chickpea Hummus

With Toasted Pita Crisps and Roasted Red Pepper

Ca’ Montini, Pinot Grigio, Italy

Rich, creamy layers of apple and citrus flavors that mingle with hints of almond

 

Second Course

Spicy Vegetable Soup

With Corn Tortillas

Matanzas Creek Winery, Sauvignon Blanc, Sonoma, CA

Vibrant, fresh fruit flavors of pink grapefruit, quince and lemon.

 

Main Course

Seared Scallops

With Parmesan Risotto and Roasted Beets

Silver Palm Chardonnay, Santa Rosa, CA

Apple and pear on the nose, peach and lemon on the palate with a flinty finish

 

Dessert

Pound Cake

Vanilla Custard and Fresh Berries 

Franciscan, Merlot, Napa Valley CA

Rich cherry, sage and blackcurrant flavors, finishing with sweet notes of vanilla.

  

Historic Water Street Inn-101 South Water StreetStillwater,MN55082- 651.439.6000

www.WaterStreetInn.us

Facebook.com/WaterStreetInn

 

Four Course Wine Dinner 11/23/11

November 22nd, 2011 by chuck

Wednesday, November 23rd 2011

 Four-Course Wine Dinner

 

Each week Chef Isaac creates a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $34.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

 Not valid with any other special offers.

 

Starter

Tomato & Gruyere Tart

Flakey Homemade Pastry Baked with Creamy, Nutty Cheese and Tomatoes

Coppola, Shiraz, Geyserville, CA

Luscious flavors of juicy wild berries, a rich perfume of spices and soft supple tannins.

 

Second Course

Mixed Greens Salad

Cherry Tomatoes, Fresh Mozzarella, Proscuitto and Basil Balsamic Dressing

Bolgheri, Vermentino, Italy

This spicy, refreshing, herbaceous white is a great introduction to the Vermentino grape.

 

Main Course

Pesto Stuffed Chicken

Tomato Relish, Sweet Onion Risotto and Vegetable Medley

Chateau Ste. Michelle, Chardonnay, Horse Heaven Hills, WA

This Canoe Ridge Estate wine has a heightened fruit focus and elegance.

 

Dessert

Tiramisu

Coffee Dipped Ladyfingers, Mascarpone and Chocolaty Goodness 

Traditional Irish Coffee

Jameson Irish Whiskey with hot coffee, topped with whipped cream.

Historic Water Street Inn-101 South Water StreetStillwater,MN55082- 651.439.6000

www.WaterStreetInn.us

www.Facebook.com/WaterStreetInn

 

November 16th Wine Dinner

November 15th, 2011 by chuck

Wednesday, November 16th 2011

 Four-Course Wine Dinner

 

Each week Chef Isaac creates a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $34.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

 Not valid with any other special offers.

 

Starter

Salmon Smoked Pâté

With a Garlic Crustini

Snoqualmie, Naked Riesling, Columbia WA

An organic, aromatic wine with hints of spice, sweet pear and apricot.

 

Second Course

Parsnip & Apple Soup

A Cold Weather Comforter Cut with a Little Sweet Apple

Villa Maria, Sauvignon Blanc, New Zealand

An exciting palate with layers of juicy flavors, intensity and fullness clean finish.

 

Main Course

Honey & Sage Roasted Game Hen

Cranberry Stuffing and Glazed Carrots

Silver Ridge, Chardonnay, Napa CA

Aromas of toasty oak, vanilla and buttery notes, with flavors of pear, apple and spice

 

Dessert

Tangy Lemon Cheesecake

With Fresh Berries

Gatos Negro, Merlot, Chile

Delicious, medium bodied, juicy wine packed with jammy fruit.

 www.WaterStreetInn.us