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Robert Morris Inn Cakebread Winery Pairing Dinner

March 16 @ 6:30 pm - 9:30 pm

Saturday 16th March 2019

6.30pm

Goat Cheese and caramelized Onion Ravioli with Chili-spiced Shrimp
and Tomato and Meyer Lemon Bisque

Cakebread Cellars Sauvignon Blanc 2015

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Seared Jumbo Scallop on Pea-mint and Andouille Sausage Risotto with Parmesan Cheese

Cakebread Cellars Reserve Chardonnay 2014

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Black Cherry and Chipotle glazed Berkshire Pork Belly
with a Carrot and Ginger puree Brussel Sprout Slaw

Cakebread Cellars ‘Two Creeks Vineyards’ Pinot Noir 2016

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Marinated roasted Lamb Loin and pressed Shoulder with Olive Oil Sweet Potato Mash
grilled Asparagus and Spinach Walnut Pesto

Cakebread Cabernet Sauvignon 2014

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Crepe Suzette with Farmers Market Honey and toasted Hazelnut Ice Cream
with Blood Orange-elderflower Sauce

Wines presented by Katy Santiff of Kobrand and food by Masterchef Mark Salter

$125 per person excluding taxes and gratuity

This is a previous menu and will be updated soon

Details

Date:
March 16
Time:
6:30 pm - 9:30 pm