WINDS CHEF’S TOUR FOR JANUARY
Every Thursday through Sunday
January 5 – January 29
$38 for Tour, $45 for Tour and Wine Flight.
Swiss and Bacon Dip
Crunchy bits of smoked bacon and chopped smoked almonds, blended into a creamy mixture of Swiss cheese, cream cheese, Dijon mustard, and mayonnaise, served warm with oven-baked crostinis.
Apple Walnut Salad
Mixed greens, thinly sliced apples, candied walnuts, and parmesan cheese tossed in a honey balsamic vinaigrette.
Brown Sugar Medallions
Tenderloin medallions with a brown sugar and cayenne pepper crust. Served with your choice of potato and Chef’s vegetable.
Chocolate sponge, smooth coffee cream, almond dacquoise, and dark chocolate ganache.
Hob Nob Pinot Noir
This Pinot Noir from the South of France has enticing flavors of cherry, earth and spice with a medium body and nice finish.
Intense aromas and flavors of stone fruits such as peaches and nectarines, as well as tropical fruits like pineapple. Secondary flavors of melon, pears, citrus, floral, and vanilla notes combine with a creamy mouth feel which culminate in a pleasantly concentrated finish.
A masterful blend of rich zinfandel, smooth merlot, flavorful syrah and bold cabernet sauvignon created layers or dark red fruit complemented by hints of vanilla and mocha.
A pale gold colored liqueur made of Tonda Gentile hazelnuts, cocoa, vanilla and other natural flavorings. Distilled in the Piedmont region of northern Italy.