WINDS CHEF’S TOUR FOR MARCH
Every Thursday through Sunday
March 1 - 31
$38 for Tour, $47 for Tour and Wine Flight.
Artichoke and Spinach Gratin
Artichoke hearts, sun-dried tomatoes, and fresh spinach, blended with 5 different cheeses and served hot from the oven with toasted crostini.
Mixed Greens and Blood Orange Salad
Spring mix and blood orange segments tossed in a blood orange and honey dressing. Topped with avocado and toasted almonds.
Lemon Basil Halibut
Broiled halibut topped with a lemon, garlic, and basil vinaigrette. Served with your choice of potato and vegetable du jour.
Chocolate and white cake moistened with an espresso Kahlua® reduction, then layered between lady fingers and mascarpone cheese.
Brancott Sauvignon Blanc New Zealand
Displays a warm aromatic reminiscent of ripe gooseberry overlaid with highlights of golden stone fruit and rockmelon. On the palate the wine has sweet fruit flavours across with an almost passionfruit pungency adding strength and length to the finish.
Mirassou Sun Sauvignon Blanc California
Bright and expressive with flavors of juicy pink grapefruit and mandarin orange that linger on the finish. Notes of melon and guava combine with a slight hint of fresh cut grass to create a crisp acidity and soft mouthfeel.
Toad Hollow Chardonnay California
Clean and crisp with flavors of mango and melon. Slow malolactic fermentation with tie on the lees help to create a full, rich mouth-feel that perfectly balances the bright acids and stainless steel aging.
Porto Cruz Tawny Port Portugal
Wine made from red grapes fermented with little maceration, aged in large oak vats to obtain wines with fruity aromas and oxidative development, balanced in the mouth and with some complexity.
The wine flight is $12