Charlies Restaurant

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Wine Dinners

July 10,2019

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.

 

Summer Seafood Dinner

First Course

Seared Sea Scallops

Pan seared scallops served on a bed of warm herb spring mix with a light lemon butter.

Paired with Rodney Strong “Sonoma Coast” Chardonnay, 2015, Sonoma County, CA

 Lemon and apple aromas mingle with hints of toasty barrel complexity. On the palate: pear and pineapple with spice and refreshing acidity.

 

Second Course

Shrimp Gazpacho

Chilled tomato & Summer vegetable soup topped with shrimp.

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

On the nose Asian pears, peaches and a hint of dried apricots swing with guava characteristics. Subtle hints of tropical fruits, guava, and passionfruit come through on the mid-palate.

 

Main Course

Grilled Halibut Medallions

Tender halibut, grilled, and topped with a bright tomato relish. Served with herbed Orzo pasta & asparagus

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

Grilled Peaches

With cold vanilla bean cream & warm honey drizzle.

Paired with Folonari Pinot Grigio, 2012, Veneto, Italy

Pale yellow color, fragrant and fresh bouquet. Dry and crisp with an elegant background of green apples and a clean finish.

July 17,2019

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.

 

Kick-Off to Lumberjack Days

First Course                                                                                         Spam Jam Crostini                                                                           Minnesota’s own Spam, grilled on baguette crisps and topped with onion jam                          Paired with Lyric Pinot Noir, 2016, 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. The palate offers blackberry, cranberry, clove and vanilla flavors, with a smoky, roasted pork touch.

Second Course

Lemon Arugula Salad with Pine Nuts

Peppery arugula tossed with cherry tomatoes, toasted pine nuts and parmesan cheese. Topped with a bright lemon vinaigrette.

Paired with St. Supery Unoaked Chardonnay, 2018, Napa Valley, CA

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

                                             Main Course

BBQ Short Ribs

Fall-off-the-bone short ribs in a tangy barbeque sauce. Served with herbed wedge potatoes and grilled summer squash.

Paired with Routestock Cabernet Sauvignon, 2014, Napa Valley, CA

The palate is expansive throughout with mouthwatering flavors of black plum, coffee, chocolate and savory hints of mushroom and bay leaf.

 

Dessert

Apple Pie a la Mode

Warm apple pie topped with homemade cinnamon ice cream.                                                       Paired with Browne Family Chardonnay. 2016, Colombia Valley, WA

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

July 24,2019

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.

 

Summer in Italy

First Course

Crispy Chicken Caprese Skewers

Lightly breaded bites of chicken skewered with cherry tomatoes, mozzarella & basil. Drizzled with balsamic glaze.

Paired with Santi Pinot Grigio Sortesele, 2016, Veneto, Italy

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

Second Course

Grilled Romaine Salad

Grilled hearts of Romaine, heirloom tomatoes, pepperoncini, pickled red onion & shaved pecorino romano.

Paired with Folonari Pinot Grigio, 2016, Veneto, Italy

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

 

Main Course

Summer Gnocchi

Grilled asparagus, tri-color tomatoes, scallions & pancetta all tossed in a light lemon garlic butter and topped with a fresh basil garnish.

Paired with Main Course Wine Here

Main course wine description here.

 

Dessert

Coffee Granita

Sweet, coffee flavored ice crystals topped with hand-whipped cream

Paired with Desiderio Jeio Prosecco, Veneto, Italy

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

 

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

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