Wine Dinner 2018 (tax & tip included)

Tuesday, August 14, 2018

1 day advanced booking is required.
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. June 13-30: Wed & Sat July-August: Tues., Wed., Fri., Sat. Sept-Oct: Wed., Thurs., Fri (new Fall Menu)

Event Date:
Select a Time:

Online Reservations Are Not Available

Advanced booking is required for this event. Please contact us to check availability for this event.

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

New 2018 menu!

Mushroom Paté
Mushroom paté with Burrata cheese on toast points
Pinot Noir

Gazpacho del sol de verano
Heirloom tomatoes, cherry tomatoes, English cucumber, and local bell peppers
Naughty Apple Hard Cider

Lake Superior Lake Trout
With tarragon beurre blanc and locally sourced asparagus with wild rice pilaf
Proprietor’s Reserve Pinot Gris


Strawberry Sorbet
Infused with Tonight Dry Bubbly
Beguile Sweet Bubbly


Petite Beef Filet

With Malbec demi-glace, roasted fingerlings, and Old Mission vegetables
Reserve Malbec

Summer Salad
With candied walnuts, chevre, dried cherries, and balsamic glaze
Semi-Dry Riesling


Flourless Chocolate torte
With Cerise infused cherry reduction

Please note, you will not receive any tickets in the mail. Your name will be on our reservation list when you check-in 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.

Meet Chef Mark!

Michigan native Chef Mark Dunham graduated with High Honors from Great Lakes Culinary Institute at Northwestern Michigan College in 2016 with an Associates in Applied Science majoring in Culinary Arts. 

Chef Mark started his culinary career at the early age of 14 doing dishes and working the pantry station at The Midland Country Club which lead to further culinary positions after moving to San Diego CA.  At the age of 18 Chef Mark joined the US Coast Guard and completed 14 years of Active Duty including 1 combat tour in Operation Iraqi Freedom. 

While attending GLCI Chef Mark completed his internship under Executive Chef James Morse at the Boathouse Restaurant on Old Mission Peninsula.  Other recent experience includes, Event Cook Black Star Farms Suttons Bay MI, Sous Chef Hagerty Center Traverse City MI, Chef De Cuisine Lakeview Hotel Shanty Creek Resorts Bellaire MI, and most recently Sous Chef at Sugar to Salt S2S in Traverse City MI where he assisted Executive Chef Jonathan Dayton focusing on local cuisine and farm to table. 

Chef Mark is a Certified Culinarian (C.C.) through the American Culinary Federation and has future goals of advancing his certification level.  In his free time Chef Mark enjoys boating, fishing, hunting, and spending time with family. 

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