Charlies Restaurant

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Wine Dinners

   

    January 22, 2020

Four-Course Wine Dinner

  Each week our Chef Justin Grecco creates 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

Winter Salad of Charred Romaine

Balsamic Glaze, Parmesan, Creamy Peppercorn Dressing

Paired with Dry Creek Vineyard Sauvignon Blanc (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.

 

Second Course

Walleye Roulade

Parmesan Cream, Pesto Butter Sauce, Herb Bread Crumbs, Carrot Puree

Paired with Santi Sortesele Pinot Grigio (Veneto, Italy)

Beautiful aromas of pears, exotic fruit and wild flowers. On the palate the wine has a generous soft but lively fruit with firm flavors, good acidity and a long finish.

 

Main Course

Petit Filet

Lump Crab, Honey Bourbon Butter Sauce, Baby Vegetables

Paired with J. Lohr Falcon’s Perch Pinot Noir (Monterey County, CA)

Aromas of cherry preserves, violets and dried herbs lifted by vanilla spice. Brushy red fruit on the palate finishes with talc and a touch of rhubarb pie.

 

Dessert

Key Lime Cheesecake

Lime Crème Anglaise, Lemon Sorbet, Lavender cookie

Paired with King Estate Pinot Gris (Willamette Valley, OR)

Lemon, orange blossoms and honey collide with rose water to give this wine a fresh, fruit forward front palate with acidity balanced by roundness from contact with the lees.

    January 29, 2020

Four-Course Wine Dinner

Each week our Chef Justin Grecco creates 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

Frisee Greens

Whipped goat cheese, Citrus segments, Blood orange vinaigrette, Pistachio crumble

Paired with Lyric Pinot Noir (Santa Barbara, CA)

A blend of grapes from North Canyon and Fiddlestix vineyards, this bottling shows hickory smoke, cherry pie and floral aromas on the nose.

 

Second Course

Spinach and Fontina Ravioli

Spinach puree, Parmesan foam, Shaved parmesan

Paired with Routestock Cabernet Sauvignon (Napa Valley, CA)

The aromas of this wine seduce you with notes of cedar, bay laurel, cocoa and deep plum. The palate is expansive throughout with mouthwatering flavors of black plum, coffee, chocolate and savory hints of mushroom and bay leaf.         

 

Main Course

Braised Beef Roast

Baby winter vegetables, Potato puree, Chive gremolata

Paired with Chateau Ste. Michelle Canoe Ridge Cabernet (Horse Heaven Hills, CA)

Sturdy, ripe and generous with a surprisingly soft edge to the explosive black cherry currant, black olive and smoke flavors lingering effortlessly on the big round finish.

 

Dessert

Irish Fifteens

Pistachios, Drunken cherries, Chocolate cherry ice cream

Paired with Forest Glen Pinot Noir (California)

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

    February 5, 2020

Four-Course Wine Dinner

Each week our Chef Justin Grecco creates 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

Tuscan White Bean Soup

Orzo pasta, Spinach, Veal meatballs

Paired with Amado Sur Malbec (Mendoza, Argentina)

On the nose and palate this red suggests violets and red fruits with hints of mint. Medium bodied with good freshness and a fruity finish.

 

Second Course

Five Cheese Tortellini

Lobster Carpaccio, Lemon butter sauce, Chive oil

Paired with Sonoma Cutrer Chardonnay (Sonoma County, CA)

Aromas of nectarine, stone fruit, white peach and oak spice are accented with hints of vanilla, toasted nuts and a touch of butterscotch and light caramel; with a subtle cinnamon spice undertone.       

 

Main Course

Hazel Nut Stuffed Leg of Duck

Calvados apples, Duck jus, Potato puree

Paired with Kendall-Jackson Vintner’s Reserve Syrah (California)

Richly layered with flavors of plum, jammy blackberry, cola and just the right amount of spice followed by velvety lingering tannins.

 

Dessert

Chocolate Truffle Charlotte

Raspberry Coulis, Crème Anglaise

Paired with Robert Hall Merlot (Paso Robles, CA)

Rich aromas of blackberry, raspberry and black cherry accentuated by hints tobacco. On the palate rich flavors mirror the aromas and are complemented by soft, silky tannins on the finish.

 

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

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