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~The Menu & Pairings~
Pureed Cannellini Bean and Pesto Crostini perfectly paired with the Sawtooth Viognier combining aromas of ripe pear, apple, with hints of honey, mineral and yeast. Crisp acidity proceed rich flavors to a creamy finish.
Second Course
Roasted Butternut Squash Bisque paired with the Sawtooth Chardonnay. A full-bodied red with explosive flavors of dark fruits, plum, cassis, and bold earthy cedar notes.
Third Course
Pan-Seared Scallop accompanied by a Seafood Infused RisottoCrisp paired with the 2008 Arizona Stronghold Tazi White. A lush blend that is both fruity and floral as well as deep and complex.
Fourth Course
Portabello Ravioli topped with a Cremini-Marsala Sauce. Paired with the 2006 Okanagan Pinot Noir, a light-bodied red that is well-balanced with noticeable earth tones and dried fruit notes.
Roasted Veal Topped with a Sweet Red Pepper and Fig Sauce paired with the 2008 Arizona Stronghold Nachise a red wine that is full of spice and herb with lavender and toasted sage as well as juicy dark fruits.
Dessert
Flourless Chocolate Cake with Ground Almonds and Orange Sauce paired with the 2008 Arizona Stronghold Mangus, an Italian style red wine with bright red fruit, cardamom spice, and creamy vanilla notes.
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