Charlies Restaurant

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Wine Dinners

 May 1, 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

Tuna Nachos

With sesame seeds, cabbage and topped with a teriyaki 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

Italian Caprese Salad

With fresh mozzarella and cherry tomatoes. Covered in a balsamic glaze.

Paired with Lyric Pinot Noir, 2015, Santa Barbara, CA

The palate offers blackberry, cranberry, clove and vanilla flavors with a smoky roasted pork touch.

 

Main Course

BBQ Salmon

With capers and cooked in a Red wine. Served with polenta corn and seasoned vegetables.

Paired with Erath Estate Series, 2015, Willamette Valley, OR

Campari, carpaccio, bramble, tangerine peel and a whiff of violets introduce the expansive palate of loganberry, pomegranate, dark cherry and sandalwood.

 

Dessert

Italian Lemon Dessert

Topped with a Raspberry sauce.

Paired with Villa Sandi Prosecco Brut, Veneto, Italy

The dry, fresh and flavorsome sensation on the palate is followed by a fruity and harmonious aftertaste.

 May 8, 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

Fried Lobster Ravioli

With a creamy lobster sauce.

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 a long finish.  

 

Second Course

Tuna Salad

With a Cajun seasoning and served with fresh bread.

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

On the palate the fruit is lively mingling with honeysuckle. Asian pear and spicy undertones.

 

Main Course

Stuffed Pork Chop

Stuffed with apples, wild rice and cranberries. Topped with a fruit chutney. Served with mashed potatoes and seasoned vegetables.

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

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

 

Dessert

Apple Pie

Served with vanilla ice cream

Paired with Chateau Gassier Esprit Gassier Rose, 2017, Sainte Victoire, France

A very clear rose’ with shades of peach. Intense nose with delicate aromas of white flowers and white fruit.

 May 15, 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

Scallop Crostini

Served with our Bearnaise sauce.

Paired with Willakenzie Pinot Gris, 2016, Willamette Valley, OR

Fresh, clean and youthful with delicate nuances of lime, grapefruit, green apple and kiwi.  

 

Second Course

Our House Salad

With goat cheese, roasted almonds, honey, smoked ham and topped with Italian dressing.

Paired with Folonari Pinot Grigio, 2012, Veneto, Italy

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

 

Main Course

Marinated Pork Tenderloin

With honey mustard chipotle seasoning, served with mashed potatoes seasoned vegetables.

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

The nose has intense aromas of red berries with hints of spices. The palate is balanced with velvety tannins, and it has a soft round finish.

 

Dessert

Pecan Pie

Paired with St Francis Merlot, 2013, Sonoma County, CA

Spicy herb and vanilla overtones give way to full strong black fruit on the palate, nuanced with chocolate.

 May 22, 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

Fennel Salmon Cakes

Served with a yogurt dipping sauce and garnished with fruit.

Paired with Desiderio Jeio Prosecco, Veneto, Italy

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

 

Second Course

Apple Salad

With celery, brie cheese and crispy prosciutto.

Paired with Davis Bynum Sauvignon Blanc, 2013, Russian River, CA

Hints of minerality are intermingled with flavors and aromas of tropical fruit, melon and an underlying citrus tone.

 

Main Course

Seared Duck Breast

With a berry sauce and served with Alfredo red potatoes and seasoned vegetables.

Paired with Erath Estate Series, 2015, Willamette Valley, OR

Campari, carpaccio, bramble, tangerine peel and a whiff of violets introduce the expansive palate of loganberry, pomegranate, dark cherry and sandalwood.

 

Dessert

Cheese Cake

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.

 

 

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

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