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Robert Morris Inn Cakebread Winery Pairing Dinner

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

Saturday 16th March 2019


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

Cakebread Cellars Sauvignon Blanc 2015


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

Cakebread Cellars Reserve Chardonnay 2014


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


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

Cakebread Cabernet Sauvignon 2014


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


March 16
6:30 pm - 9:30 pm