Charlies Restaurant

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Wine Dinners

 

 

October 9, 2019

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

Risotto Balls

Stuffed with mozzarella, tomato sauce, parmesan cheese.

Paired with Freemark Abbey Cabernet Sauvignon (Napa Valley, CA)

On the nose, this wine shows black currant, blackberry compote, juniper berry and dark chocolate, with cinnamon and clove.

 

Second Course

Fennel Dusted Sea Scallops

With vegetable salad and pea puree.

Paired with Forest Glen Pinot Noir (California)

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

 

Main Course

Braised Osso Bucco

With potato puree, pan jus, herb gremolata.

Paired with Waterbrook Reserve Merlot (Columbia Valley, WA)

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

 

Dessert

Chocolate Layered Cake

Crème Anglaise, Chocolate garnish.

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

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.

October 16, 2019

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

Chicken “Lollipops”

With Greek yogurt coulis, sweet & spicy butter sauce.

Paired with Chilensis Sauvignon Blanc (Casablanca Valley, Chile)

Intense on the nose, this wine has outstanding citrus fruit aromas and a touch of asparagus. The palate is medium bodied and very persistent, with citrusy acidity.

 

Second Course

Grilled Salmon

Honey Bourbon Butter, wilted spinach.

Paired with St. Supery Unoaked Chardonnay (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 banana, finishing with ripe Gala apples.

 

Main Course

Braised Lamb Shank

With roasted spaghetti squash, pan jus, roasted vegetables.

Paired with Seven Falls Merlot (Horse Heaven Hills, WA)

Dark fruit character, good structure and a rich, silky mouthfeel. This wine has softer tannins which enhances the flavors of milder foods.

 

Dessert

Lemon Bundt Cake

With honey maple whip and toasted almonds.

Paired with Folonari Pinot Grigio (Veneto, Italy)

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

October 23, 2019

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

Beef Carpaccio

Topped with Thyme, cracked pepper, arugula, parmesan and olive oil. Served with lemon gelee.

Paired with Yangarra Estate Grenache Old Vine Syrah (Mclaren Vale, AU)

            The nose is a rush of cloves, roses, lavender, dark cherries and raspberries. The palate is rich and mouth coating with young, grainy tannins that will soften with time.

 

Second Course

Jumbo Lump Crab Cakes

Served with corn puree, cilantro avocado salad and red pepper jam.

Paired with Kendall-Jackson Vitner’s Reserve Chardonnay (California)

Beautifully integrated tropical flavors such as pineapple, mango, papaya and citrus notes that explode in your mouth. A hint of toasted oak and butter rounds out the long, lingering finish.

 

Main Course

Chicken Saltimbocca

Accompanied with Roasted garlic, mashed potatoes and a sage demi-glace.

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

Wild Berry Fruit Tart

With black berry coulis and wild berry sorbet.

Paired with Brassfield Pinot Gris (High Valley, CA

A long and elegant mouthfeel balances bright flavors of green figs, golden raisins, Bartlett pears and a touch of tangerine zest. The wine has a brilliant minerality and a refreshing finish.

 

 

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

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