Wine Dinner 2017 (tax & tip included)

Tuesday, June 27, 2017

Price: $85.00 Duration: 4 hrs Group Size: 1 - 30 Guests

A delicious 7-course wine pairing dinner prepared fresh daily by our talented in-house chef, Nick Battista.

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Blackout Date
Reservations are not available for this date.

Chef Nick, a Traverse City native, brings a local first approach to cuisine that could be defined as French influenced Modern American, a perfect fit for Chateau Chantal’s style. 

A graduate of the Great Lakes Culinary Institute, Chef Nick pursued an advanced education as an apprentice at the Greenbrier Hotel in West Virginia.  After his apprenticeship, Chef Nick worked as Chef de Partie for Charlie Trotter and later helping open a small farm to table restaurant as the Sous Chef at Hitchcock in Bainbridge Island, Washington.  Afterward, Chef Nick switched coasts and became the Executive Sous Chef at Five Fifty-five restaurant in Portland, Maine.  He next returned home to be the Chef de Cuisine at Aerie restaurant and lounge at the Grand Traverse Resort and Spa.  His most recent accomplishment had been the newly opened Hotel Indigo in downtown Traverse City as the Executive Chef.  Chef Nick has worked hard to earn the opportunity to travel and has collaborated with some immensely talented individuals. He possesses a unique history in the hospitality industry that enables him to offer an exceptional mix of training, knowledge, experience and professionalism. 

Chef Nick will develop and execute the Chateau’s seasonal lunch and wine dinner menus while bringing a new level of excellence to our overnight guest’s breakfast experience and wine taster’s pairing offerings.  

6:00pm - Winery Tour
6:30pm Dinner Seating
$85 all inclusive total price - 7-courses, wine, tax and tip.

Please note, you will not receive any tickets in the mail. Your name will be on our reservation list when you check it at 6pm. If you have any food allergies or wish to have the gluten free or vegetarian options, please notate in the comment section at the end of this order.  


Vichyssoise of Alexander
with salmon & watercress
Radish, bread & butter
WINE PAIRING: Pinot Grigio

Housemade Fettuccine
with a sixty minute poached egg,
reduced goats’ milk, grilled asparagus,
and crispy morels
WINE PAIRING: Proprietor’s Reserve Chardonnay

Butter Poached Halibut
brandade, arugula, citrus, almonds, & jambon
WINE PAIRING: Unoaked Chardonnay

Intermezzo (Savory)

Pan Roasted Chicken Breast
blanquette of charred spring leeks, garden vegetables and lemon balm
WINE PAIRING: Semi Dry Riesling

Dry Aged Manhattan Filet
red wine braised purple carrot,
fingerling potato chips, roasted onion, & jus
WINE PAIRING: Reserve Malbec

Orange Blossom Crème Fraiche Sorbet-
WINE PAIRING: Beguile Sparkling Wine

Strawberry-Rhubarb Tartlet
with fig and manchego
WINE PAIRING: Twilight Rosé

Housemade Truffle
milk chocolate and brandied cherry
WINE PAIRING: Cerise Cherry Port

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