Undercurrent Restaurant

book a table

Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-2

Reservations not required but recommended.

336-370-1266

January 20th 2017 Wine Tasting Dinner Featuring Mollydooker Wines

Sarah and Sparky Marquis of Mollydooker Wines

Location: The Wagner Room

We are thrilled to bring you a wine tasting dinner featuring some fantastic Southern Australian wine from Sarah and Sparky of Mollydooker Wines!

For those of you new to Mollydooker, the name is an affectionate Aussie term for Left-Hander – because both Sarah and Sparky Marquis – the husband and wife winemaking team – are both lefties!

Jackie Biggs of Mutual Distributing Co.
Jackie Biggs of Mutual Distributing Co.

The evening will be led by Jackie Biggs of Mutual Distributing Company. Jackie will be on hand to answer your questions and personally introduce you to each of the four hand-selected wines. Chef Michael has thoughtfully prepared a four-course menu that features local, seasonal ingredients. If you have any dietary restrictions please let us know when you make your reservations.

When Jackie hosts a wine tasting with us, they are always a quick sell out! Be sure to call today for your reservation and share this event with a friend who loves great wine and seasonal food as much as you do.

This is a RESERVATION ONLY event

Friday, January 20th, 2017
6:30 – 8:30 p.m.
75.00 per person (plus tax and gratuity)

Please make your reservations by noon on Wednesday, January 18th.
Call 336.370.1266, seating is limited. 

Menu

First Course
Girl On the Go
paired with

Hors d’oeuvres
-Coconut Rice, Marinated Vegetables, Pineapple
-Scallop Canapé-Seared Scallop, Puff Pastry, Saffron Cucumber, Lemon-Orange Compote
-Goat Cheese Crostini, Roasted Red Pepper, Marcona Almond Tarator, Country Ham

Second Course
The Violinist, Verdelho, 2011
paired with
Apricot Glazed Shrimp, Apple Linguini, Parsley-Cashew Pistou, Sweet and Sour Mango

Third Course
Gigglepot, Cabernet Sauvignon, 2015
paired with
Roasted Lamb Loin, Root Vegetable Pave, Braised Greens, Currant-Beet Compote, Cocoa Glace

Fourth Course
Blue Eyed Boy, Shiraz, 2015
paired with
Braised Summerfield Farms Beef Osso Bucco, Natural Reduction, Fennel Gremolata, Beef Marrow Brioche, Tart Cherry-Marrow Butter

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