We just received word about upcoming Winemaker Dinners at both Cooper's Corner in Fish Creek on Sunday, September 12th, and at Bistro 42 in Carlsville on Sunday, September 26th. Details below and tell them that DoorCountyNavigator.com sent you!
Cooper's Corner in Fish Creek 6 courses with 6 generous pours of wine
ONLY $50.00 per person!
1st Course
Traditional Salmon Gravalax: Thinly sliced salmon, cured in Vodka and served in a caper and fresh herb
oil With toasted crostini.
2nd Course
Roasted Beet and Goat Cheese Salad: Fresh Arugula, locally grown beets, and dressed in autumn raspberry
vinaigrette. Served with a warm goat cheese crouton.
3rd Course
Seared Monkfish: Monkfish served with baby bok choy, fingerling potatoes and truffled cream topped with sunflower sprouts.
4th Course
House-Cured Pork Belly: Roasted pork belly accompanied with a mélange of root vegetables drizzled in a Fat Louie Balsamic Vinegar reduction, Garnished with pea shoots.
5th Course
Beef Tenderloin: Seared beef tenderloin with Pleasant Ridge Reserve au gratin potatoes, roasted garlic kale, and Door Peninsula Winery Cabernet demi-glace.
6th Course
Apple Tarte Tatin: Caramelized Honeycrisp apples atop of puff pastry and served with homemade vanilla ice cream.
Sunday, September12
6:30 winemaker reception 7:00 dinner
Limited seating
Reservations Required
920-743-7431 or 920-868-2667
_________________________________________
At Bistro 42 in Carlsville!Sunday,September 26
6 Courses with 6 Generous Pours of Wine
2nd Annual Winemaker Dinner
Bistro4 2 Located at Door Peninsula Winery
Carlsville, WI
1st Course
Pan seared tender sea scallops flamed with cognac and simmered in fresh Wisconsin
cream. Presented with applewood smoked bacon crumbles and a hint of gruyere cheese with roasted turnips.
2nd Course
Young Belgian endive grilled with black truffle oil, drizzled with our balsamic glaze and finish with fresh goat cheese. Served w/garlic and herb crostino’s
3rd Course
Broiled New Zealand rack of lamb rubbed with our garlic olive oil and thyme, served with Gran Marnier orange glaze over wild rice Paysenne with toasted pecans, lingonberries and a hint of sugar bush maple syrup
4th Course
Shiitake, oyster and crimini mushrooms simmered with fresh garlic and shallots in a seasoned chicken consommé, a splash of Peninsula White wine and rich ala panna cream over fresh Durham semolina linguine.
5th Course
Herb encrusted tournedos of beef with a port wine-peppercorn reduction served with a delicate sweet potato mousseline.
6th Course
Fresh Bartlett pear halved poached in our Peninsula Riesling and presented with raspberry puree with Chambord crème.
6:30 winemaker reception 7:00 dinner
Limited seating
Reservations Required
920-743-7431
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