Chef’s Wine Dinner March 27th

Italian Wine Dinner March 2019

Butter Fried Crawfish Fritter, Roasted Sweat Chili Remoulade

          -Azienda Santa Barbara Verdicchio, 2017

Pan seared Duck Breast, Baby Spinach, Toasted Pine Nuts, Orange-White Balsamic Vinaigrette

          -Guido Porro Barbera ‘Santa Caterina’,  2015

*Wine Braised Short Rib, Herb Risotto, Roasted Carrots

          -Benevelli Piero Langhe Nebbiolo, 2015

*Apricot Tart, Spiced Pecans, Vanilla Bean Ice Cream

          -Berto Vermouth Rosso, Piedmont

$75 per person plus tax/service

chef@castlefalls.com

405.942.6133