Ste Michelle Wine Estates Dinner

Featuring Ste Michelle Wine Estates selections complemented by the culinary expertise of executive chef Chad Kelley.

First Course

• California Fluke
• Shaved Pear with Lavender Infused Honey
• Pinot Gris, ’07 Columbia Valley

Second Course

• Prosciutto Wrapped Icelandic Arctic Char
• Apple-Parsnip Puree and Spiced Pecan Brittle
• Chardonnay, Cold Creek Vineyards, ’06 Columbia Valley

Third Course

• Star Anise and Porcini Dusted Block Island Swordfish
• Roasted Maiitake Mushrooms
• Orphelin, ’04 Columbia Valley

Fourth Course

• Surf and Turf
• Jumbo Maine Sea Scallop with Braised Veal Cheek
• Chestnut Polenta with Cocoa Laced Red Wine Demi Glace
• Villa Antinori, ’04 Toscana, Italy

Finale

• Mascarpone in Phyllo
• Apricot, Peach and Point Reyes Blue Cheese
• Saint M, Riesling, ’06 Germany