Tides & Vines 4 Course Wine Dinner

TIDES & VINES
4-COURSE WINE PAIRING DINNER

COURSE 1

BLUEBERRY SALAD

Romaine and spring mix with fresh blueberries, goat cheese crumbles, and crispy fried onions, tossed in blueberry balsamic dressing.

JOSH CELLARS SEASWEPT

This wine brings bright citrus and subtle stone fruit notes that beautifully complement the fresh blueberries and tangy goat cheese.

COURSE 2

PINEAPPLE GLAZED SHRIMP

Wood-grilled jumbo shrimp with sweet and spicy pineapple glaze, served over creamy coconut risotto, and finished with charred pineapple, lemon butter and toasted macadamia nuts.

SONOMA-CUTRER CHARDONNAY

This chardonnay’s structure supports the richness of the coconut and butter, while its brightness elevates the shrimp and tropical glaze.

COURSE 3

FILET FLORENTINE

7 oz barrel-cut filet, topped with spinach and roasted scallops in a creamy cheese sauce, finished with lemon butter and served with garlic whipped potatoes.

COPPOLA CLARET RED BLEND

The wine’s blackberry, plum and warm spice notes enhance the savory depth of the steak, while its balanced acidity cuts through the creamy cheese sauce and lemon butter with ease.

COURSE 4

STRAWBERRY CARAMEL CHEESECAKE

Classic cheesecake topped with warm, chef-crafted strawberry caramel sauce, and finished with diced strawberries and fresh whipped cream.

MEIOMI PINOT NOIR

The ripe red berry notes and soft, silky tannins of the wine perfectly complement the strawberry caramel sauce, while the acidity balances the sweetness of the dessert.