Charlies Restaurant

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Wine Dinners

 

January 16, 2019

Four-Course Wine Dinner

Each week our Chefs create a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $39.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

Not valid with any other special offers

 

 

First Course

Buffalo-Style Pork Belly

With shrimp, bleu cheese crumbles, and buffalo sauce

 

Paired with Forest Glen Pinot Noir, 2015, California

Captivating black cherry and blackberry flavors enhanced by vanilla spice; finishing with a silky texture and a balanced acidity.

 

Second Course

Candied Wonton Salad

 

Paired with Van Duzer Pinot Gris, 2013, Willamette Valley, WA

Subtle hints of tropical fruits, guava and passion fruit come through on the mid-palate.

 

Main Course

Grilled Salmon

Topped with Guava sauce and served with white rice and seasonal vegetables

 

Paired with Dry Creek Vineyard Sauvignon Blanc, 2014, Dry Creek Valley, CA

This wine presents wonderful brightness with fresh citrus, lime and creamy notes that are vibrant. On the palate the fruit is lively mingling with honeysuckle. Asian pear and spicy undertones.

 

Dessert

Peach Pie

Paired with Poema Cava Rose, Spain

The wine shows aroma and flavors typical of Trepat, with fresh and elegant notes of strawberry, raspberry and rose petals.

 January 23, 2019

Four-Course Wine Dinner

Each week our Chefs create a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $39.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

Not valid with any other special offers

 

First Course

Surf & Turf

Prime rib and Scallops served on a crostini. Topped with our béarnaise sauce.

Paired with Brassfield Pinot Gris, 2013, High Valley, CA  A long and elegant mouth feel balances bright flavors of green figs, golden raisins, Bartlett pears, and a touch of tangerine zest.

 

Second Course

Mozzarella Salad

With ham, sweet pecans, strawberries and prosciutto. Topped with Italian dressing.

Paired with Santi Pinot Grigio Sortesele, 2013, Veneto, Italy

On the palate the wine has a generous, soft, but lively fruit with firm flavors, good acidity and long finish.

 Main Course

Chicken Cordon Bleu

Served with Jasmine rice and seasoned vegetables and topped with a cream sauce.

Paired with Rodney Strong Chardonnay, 2015, Sonoma County, CA

Lemon and apple aromas mingle with hints of toasty barrel complexity.

 

Dessert

Napoleon Strawberries

Topped with a lemon honey sauce.

Paired with Desiderio Jeio Prosecco, Veneto, Italy

Straw colored and lively. Notes of citrus and fruit with a hint of Salinity.

January 30, 2019

Four-Course Wine Dinner

Each week our Chefs create a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $39.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

Not valid with any other special offers

 

First Course

Stuffed Portabella Mushrooms

Stuffed with Italian sausage and topped with a creamy crab meat sauce.

Paired with J. Lohr Falcons Perch Pinot Noir, 2015, Monterey County, CA   Aromas of cherry preserves, violets and dried herbs lifted by vanilla spice.

 

Second Course

Calamari Ceaser Salad

With Romano cheese.

Paired with Folonari Pinot Grigio, 2012, Veneto, Italy

Dry and crisp with an elegant background of green apples and a clean finish.

 

Main Course

Swordfish

Topped with a fruits salsa and served with sautéed spinach & au gratin potatoes.

Paired with Chilensis Sauvignon Blanc, 2013, Casablanca Valley, Chile

Intense on the nose, this wine has outstanding citrus fruit aromas and a touch of asparagus.

 

Dessert

Chocolate Mousse

With caramel sauce and garnished with fresh berries.

Paired with Murphy-Goode Zinfandel Liar’s Dice, 2013, Sonoma County, CA

Sweet and juicy with big flavors of black raspberry and blackberry jam, balanced with bold tannins and acidity.

February 6, 2019

Four-Course Wine Dinner

Each week our Chefs create a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $39.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

Not valid with any other special offers

 

First Course

Walleye Cakes

With tartar sauce.

Paired with Gravel Bar Chardonnay, 2014, Colombia Valley, WA

Rich and full bodied with flavors of crisp apple and sun-ripened pear and finishing with creamy, spice overtones.

 

Second Course

Strawberry Salad

With bourbon bacon and feta cheese. Tossed with a poppy seed dressing.

Paired with Hugel Gentil, 2012, Alsace, France

Aromas of kiwi fruit, cantaloupe and pineapple leap from the glass. The flavors echo the aromas and add some fresh cream and banana, finishing with ripe gala apples

 

Main Course

Lamb Chops

Served with risotto and mixed vegetables.

Paired with Louis Jadot Beaujolaise-Villages, 2015, Burgundy, France

This garnet gamay wine is bright and fresh, with ripe, supple crushed strawberry flavors underscored by Zesty nuances of peppercorns, gentle tannins and a clean acidity.

 

Dessert

White Chocolate Mousse

With fresh seasonal berries

Paired with Browne Family Chardonnay, 2015, Colombia Valley, WA

Slightly sweet oak and vanilla aromatics introduce this silky, viscous Chardonnay full of ripe guava and mango flavors

 

February 13, 2019

Four-Course Wine Dinner

Each week our Chefs create a four-course dinner menu,

Each course paired with a specially selected glass of wine.

Wednesday nights for $39.95 per person

Served from 5:00pm to 9:00pm, reservations suggested.

Not valid with any other special offers

 

First Course

Sautéed Mussels

With basil tomato sauce and French baguette.

Paired with Gravel Bar Chardonnay, 2014, Columbia Valley, WA                                                                                                   Rich and full-bodied with flavors of crisp apple and sun-ripened pear and finishing with creamy, spice overtones.

 

Second Course

Lobster Bisque

With Brioche croutons.

Paired with Rodney Strong Chardonnay, 2015, Sonoma County, CA

Lemon and apple aromas mingle with hints of toasty barrel complexity. And on the palate; pear and pineapple with spice and refreshing acidity.

 

Main Course

Cowboy Ribeye

With twisted potatoes and seasoned vegetables.

Paired with Waterbrook Reserve Merlot, 2013, Columbia Valley, WA

The cinnamon-accented red berry flavors play against meaty notes in this taut, juicy red, with a lingering finish. Has presence and persistence.

 

Dessert

Triple Chocolate Mousse Cake

Paired with Chateau Napoleon, California

This everyday California Sparkling has a wonderfully refreshing aroma of violets and pear with flavors of stone fruits and melon

 

Historic Water Street Inn-101 Water Street South, Stillwater, MN. 55082; 651-439-600

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