Winemaker’s Dinner in Frankenmuth

Saturday, April 12th, 2008

This evening’s finest dinner in town will be hosted by

Winery Manager, Gordon Lockhart and Assistant Winemaker, Nancie Corum.

Our chef this evening will be Certified Executive Chef,

John Zehnder

Champagne Reception

6:45 p.m. to 7:30 p.m.

A Selection of Artisan Goat & Cow Cheeses from Bittersweet Plantation Dairy Located In the Heart of Cajun Country – Gonzales Louisiana

Dairy Owner Cajun Chef John Folse and Chef John Zehnder Have Been Personal Friends for Over Twenty Years

Braganini Reserve Blanc de Blanc

Braganini Reserve Pinot Noir Rosé 2006

ST.J Riesling 2007

Seafood Course

Spring Run Craw Daddy Tails and Chesapeake Bay Scallops Gratinee

Flavorful combination of sweet seasonal delicacies blended with heavy cream and ten year old parmesan cheese lightly broiled and topped with a seasoned herb crumb crust.

Vermont Extra Sharp Cheddar Biscuits

ST.J Pinot Grigio 2007

Salad Course

Pea Tendrils, Frisee & Micro Greens

Tossed with Stir Fry Asparagus Crowns & Pancetta Crumbles

Finished with Sweet Vidalia Onion & Sonoma County Organic Olive Oil Vinaigrette

Braganini Reserve Sauvignon Blanc 2007

Entrée

Medallions of Beef Tenderloin Stuffed with Morels & Spring Vegetables

Drizzled with St. J Riesling Demi Glaze

Pan Sautéed Whole Baby Golden Yukon Potatoes

Petite French Peas with Mint Butter

Green Olive and Rosemary Whole Grain Artisan Loaves

Unsalted Sweet Cream Butter Rosettes

Braganini Reserve Syrah 2006

Dessert

Molasses Pecan Torte Splashed with Solera Cream Sherry

Barrel Tasting of Solera Cream Sherry

Venezuelan Trappist Monk Grown High Mountain Coffee

Ivory Coast Free Trade Chocolates