Charlies Restaurant

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Wine Dinners

 

August 15, 2018

Four-Course Wine Dinner

Each week Chef Danny 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

 

Appetizer

Strawberry Goat Cheese Bruschetta

Paired with San Angelo Pinot Grigio, 2015, Tuscany, Italy

Pale yellow-straw in color. Fresh, fruit forward bouquet with notes of pear, peach, anise, and honey.

 

Salad

Avocado Summer Salad

Paired with Chilensis Sauvignon Blanc, 2015, 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 a citrusy acidity.

 

Entrée

Crab Stuffed Beef Medallion

With creamy polenta, corn and thyme with béarnaise sauce.

Paired with Romeo & Juliet Passimento, 2014, Veneto, Italy

Blend of Merlot, Corvina and Croatina. Deep ruby red in color. The nose has intense aromas of red berries with hints of spices. The palate is balanced with velvety tannins, and it has a soft and round finish.

 

Dessert

Summer Berry Trifle

Paired with Pasqua Prosecco, Treviso, Italy

It has a brilliant straw yellow color, with greenish highlights; its nose is fruity and rather intense and it is fresh and well-balanced on the palate.

Tuesday August 21, 2018

Four-Course Wine Dinner

Each week Chef Danny 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

 

Appetizer

Pulled Pork Wonton Cups

With Dr. Pepper Glaze.

Paired with J. Lohr Seven Oaks Cabernet Sauvignon, 2014, Paso Robles, CA

Black cherry, black currant and plum fruit, complemented by vanilla and toasty notes, with blackberry and a plump, round mouth feel and finish.

 

Salad

Dr. Pepper Glazed Grilled Chicken Salad

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

Slightly sweet oak and vanilla aromatics introduce this silky, viscous chardonnay, full of ripe guava and mango flavors. Finishes with toasted oak, dried fruit and a hint of lemon zest, with a lovely balanced acidity.

 

Entrée

Grilled Flat Iron Steak

With twice baked potatoes, roasted brussel sprouts, topped with a Dr. Pepper bordelaise.

Paired with Jackson Family Estate Cabernet Sauvignon, 2013, Alexander Valley, CA

This cabernet shows intense rich blackberry, black currant, and cassis flavors. Its bone dry with thick but refined tannins and brightened by a fine burst of acidity.

 

Dessert

Dr. Pepper Cherry Cheesecake

Paired with Black Opal Shiraz, 2013, Australia

Ripe berry fruits along with fig and raisin add to the complex cedar aromas. The palate is soft plum with dark fruit richness. The tannins are fine and supple making a round, mouth-filling wine.

 August 29, 2018

Four-Course Wine Dinner

Each week Chef Danny 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

 

Appetizer

Stuffed Shrimp

With smoked salmon mousse & lemon beurre blanc.

Paired with King Estate Pinot Gris, 2015, Willamette Valley, OR

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

 

Salad

Spinach Salad

With bacon, mushroom and red onion with hot bacon dressing.

Paired with Romeo & Juliet Passimento, 2014, Veneto, Italy

Blend of Merlot, Corvina and Croatina. Deep ruby red in color. The nose has intense aromas of red berries with hints of spices. The palate is balanced with velvety tannins, and it has a soft and round finish.

 

Entrée

Braised Short Ribs

With mushroom risotto, roasted asparagus and a Guinness bordelaise.

Paired with Parducci Petite Sirah, 2013, Sonoma County, CA

Dark ruby color with aromas of cherry, blackberry, mint and chocolate, this big red got spicy. Dark fruit flavors and supple tannins.

 

Dessert

Fresh Southern Peach Cobbler

Paired with Little Black Dress Moscato, 2015, California

An extravagantly fruity nose, with floral aromas of rose petal complemented by notes of lychee and white peach. Light and fresh on the palate, with flavors of peach, apricot, and a touch of melon.

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

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