Ramey Wine Dinner
Join us for a 5 Course Wine Pairing dinner featuring Chef's special creations paired with the fabulous wines of Ramey. The doors open at 6:30PM for a sparkling wine reception complete with appetizers. The wine dinner starts at 7PM. Reservations are required.
RAMEY WINE DINNER
SUNDAY, APRIL 14th 2019
David Ramey has been named one of the best winemakers in North America by Vineyard & Winery Magazine. Decanter Magazine asserts that Ramey is making "the best Chardonnays in the world (outside of Burgundy). David Ramey has been a major figure in California winemaking for several decades, consistently producing wines of great beauty and complexity.
Guests will be greeted with a Glass of Sparkling Wine and an Appetizer Reception
$110 per person plus tax and gratuity
Reservations Required 636-449-6700
A credit card number will be required to confirm your reservation. Credit Cards will be charged for the full amount of the reserved seats unless the reservation cancelled prior to Noon the Friday before the event.
ORANGE POACHED SHRIMP WITH JASMINE RICE AND THREE PEPPER SLAW
2015 Ramey Chardonnay – Sonoma Coast, California
The 2015 Chardonnay has gorgeous nose of warm apples, spiced pears, and guava, with touches of ginger and honeyed almonds. Medium to full-bodied, it delivers mouth-filling apple and spice flavors with a satiny texture, and a long, lively finish.
LEMON SOLE PAUPIETTES WITH SHRIMP MOSSELINE, RED ONIONS, AND ROASTED GARLIC BUERRE BLANC
2014 Ramey Chardonnay – Rochioli Vineyard, Russian River Valley, California
The 2015 Russian River Valley chardonnay has seductive scents of pink grapefruit, under-ripe pineapple, fresh lemons, and baking bread, with touches of honeysuckle and orange peel. Medium to full-bodies, the palate reveals bags of citrus fruit layers, with a lively line and great length.
CASSOULET OF WHITE BEANS, PORK, AND DUCK CONFIT
2016 Ramey Pinot Noir – Russian River Valley, California
The 2016 Pinot Noir wine is a brilliant garnet color, and its fragrance mingles the native spiciness of Pommard with firm berry fruit. The palate is silken, embroidered with filaments of red and black cherry and resinous herbs, all carried on a wave of juicy acidity. Dark spices enliven the finish.
COFFEE BEAN ENCRUSTED FILET WITH PASILLA CHILE BROTH AND CREAMY GRITS
2014 Cabernet Sauvignon – Napa Valley, California
Medium to deep garnet purple in color, the 2014 Cabernet Sauvignon gives up notions of cassis, warm plums, and cedar chest, with touches of tobacco, dries herbs, and underbrush. The palate is medium to full-bodied, with plenty of ripe, juicy, black fruits and savory accents, framed by grainy tannins and background freshness, finishing on earthy notes.
BREAD PUDDING WITH BOURBON CURRANT SAUCE
NV Alvear 1927 Pedro Ximenez – Andalucia, Spain
Dark maple syrup, treacle, roasted pecans mixed with raisins, dried apricot, hoisin, coffee, walnut, orange, and toffee flavors, with a stream of acidity to keep it all fresh. Very full in the mouth and quite sweet.