Washington State Wine Dinner

Featuring the wines of J. Bookwalter Winery
with Proprietor John Bookwalter
Thursday, May 27, 2021 • 6:30 p.m.

You can download this menu HERE

Cream of English Pea Soup, Montrachet Goat Cheese

A bowl of puréed English pea soup served with a dollop of Montrachet Goat Cheese topped with preserved lemon zest English pea mélange.

Second Addition “White Blend”, Columbia Valley, 2017

Agnolotti, Root Vegetable Brunoise & Fine Herb Plugrá Butter Sauce

Piedmontese ravioli filled with roasted sirloin and root vegetables, sauced with a brunoise of root vegetable and fine herb Plugrá butter.

Red “Notebook”, Bookwalter Winery, Columbia Valley, NV 15
Readers Merlot, Bookwalter Winery, Columbia Valley, 2018

D’Artagnan Coturnix Quail, Marionberry

Char-grilled boneless breast of Hudson Valley Quail filled with quail and marionberry stuffing, with root vegetables, topped with a marionberry reduction and a baby watercress salad.

Red “Suspense/Conner Lee Vineyard”, Bookwalter Winery, Columbia Valley, 2018
Red “Conflict/Conner Lee Vineyard”, Bookwalter Winery, Columbia Valley, 2017
Red “Protagonist/Dionysus Vineyard”, Bookwalter Winery, Columbia Valley, 2017

Wild Boar, Black Mission Fig & Orange Zest Syrah Reduction, Boar Crackling

Slowly roasted Loin of wild boar, chestnut puree, shallots, black mission figs, sauced with a black mission fig and orange red wine reduction, finished with boar crackling.

Readers Cabernet Sauvignon, Bookwalter Winery, Columbia Valley, 2019
Cabernet Sauvignon “Volume 7/ Dionysus Vnyd”, J. Bookwalter, Columbia Valley, 2016

Kobe Beef Short Rib, Red Wine Pancetta Bacon Glace de Viande

Braised short ribs served in its natural juices with red wine and Pancetta bacon, stewed lentils and aromatic spices with a jardinière of braised, shallots, fennel and carrots.

GSM, J. Bookwalter, Columbia Valley, 2019
Syrah, J. Bookwalter, Columbia Valley, 2016

Roast Tenderloin of Veal, Hickory Smoked Woodland Wild Mushroom

Roast tenderloin of veal, served with an herb risotto, topped with hickory smoked woodland wild mushrooms, garnished with baby long carrots with a Pomeroy mustard glace de viande

Cab-Syrah “Creator”, K-Vintners, Walla Walla, Washington, 2015
Red “Gratitude” Olson Brothers Vnyds, B Leighton, Yakima, Washington 2015

Raspberry Frangipane Tart, Raspberry Sorbert

A fruit tart filled with an almond frangipane topped with pastry cream with seasonal Raspberries, topped with an apricot glaze, raspberry sorbet, berry coulis

Framboise, Pacific Rim Cellars, Washingston State, NV

$135/Per Guest
Tax & Gratuity not included.


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