Bonnell’s-O’Brien Wine Dinner

Chef Bonnell will create a five-course menu paired with the provocative wines from the O'Brien Estate.

First Course: Baked Brie in Phyllo Dough with Fresh Raspberries, Paired with Flirtation Rose

Second Course: Bay Scallop and Shrimp Salad over Seared Avocado, Paired with Attraction Chardonnay

Third Course: Pepper Crusted Smoked Ahi Tuna Cigar with Watercress and Shitake Mushrooms and Sesame-Ginger Drizzle, Paired with Romance of the Heart (blended red)

Fourth Course: Grilled South Texas Antelope T-Bone with Red Chili Whipped Potatoes and Braised Chard, Paired with Seduction (blended red)

Dessert: Chocolate Terrine with Cashew Butter, Dried Cherries and Blueberry Reduction Paired with Reflection (late harvest red)