Eagle Eye Wine Dinner

$84++ | 6:30 p.m. Reception | 7:30 p.m. Dinner

Eagle Eye winery owners and winemakers Bill & Roxanne Wolf believe you can only make great wine by  tarting with great fruit. Their wines are made by hand to have soft tannins so they may be enjoyed young. This approach makes a balanced wine that has complexity and structure and allows the wine to age beautifully. Picked by hand, their wines are made in small lots and aged in the best French oak barrels. As the fruit transforms into wine, they pamper the barrels and make sure to get the absolute best from the grapes. The wines spend 18-24 months in the barrel and another 18-24 months in the bottle before release. The blends are made from the core of what they grow, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Join us for a delicious and illuminating evening with the Wolfs as well as distributors Cookie and Peter O’Donnell and their son, Jared O'Donnell of Elite Worldwide Imports.  Additional information can be found at: www.eagleeyewine.com.

Welcome Reception
Chef’s Assorted Passed Hors d'oeuvres
2017 Rosé of Petit Verdot

First Course
Mint Crusted, Pan Seared Loin of Lamb over Black Pepper Hummus
finished with smoked Bing Cherry Gastrique
2012 Meritage

Second Course
Herb Marinated, Grilled Pork Tenderloin over
Crispy Sun Dried Tomato Polenta Cake
finished with Fresh Basil Pesto Sauce, Glassy Basil
2010 Infatuation

Third Course
Cinnamon Dusted Duck Breast “En Poele”over Sweet Potato Puree’
with Sage Infused Fresh Cranberry Compote
2012 Cabernet Franc

Fourth Course
“Magic Dust” Rubbed, Grilled Hanger Steak
Black Garlic Mashed Yukon Gold Potatoes
Brown Buttered Carrots & French Green Beans
finished with Caramelized Shallot Demi-Glace
2012 Petite Verdot

Fifth Course
Pastry Chef Miriam’s Assorted House Made Truffles
2012 Cabernet Sauvignon