Our Sixth Annual Fire and Ice Wine Dinners will be hosted on Saturday, January 28, 2023.
Enjoy a unique, multi-course dinner prepared in-house by Chef de Cuisine Chris Mushall, expertly paired with a selection of Chateau Chantal Ice Wines.
6:00 pm Cellar Tour
6:30 pm Dinner Seating
Fire and Ice Wine Dinner Menu
TOAST: Celebrate Sparkling Rosé
FIRST COURSE: Stuffed Oysters
Baby spinach, Gournay and white cheddar cheeses, and a panko breadcrumb-stuffed oyster with Tobiko caviar
Tonight Sparkling Blanc de Blanc
SECOND COURSE: Pan-seared Sea Scallop
Dry-pack sea scallop dusted in Berbere spice over a gigante bean puree, with chili oil and local fava sprouts
Proprietor's Reserve Pinot Gris
INTERMEZZO: Lychee Fruit Sorbet
In an Amour Rosé float
FOURTH COURSE: Seared Dover Sole
Crab stuffed with aromatic vegetables over a redskin potato croquette, finished with herbs and a damson plum beurre blanc
Proprietor's Reserve Chardonnay
FIFTH COURSE: Grilled Filet Mignon
Michigan Craft Beef filet mignon wrapped in cherrywood smoked bacon, with Cabernet Franc demi-glace, over confit-fried redskin potatoes and roasted vegetable mélange
Proprietor's Reserve Cabernet Franc
SIXTH COURSE: Brown Butter-Grilled Baby Carrots and Friseé Salad
Local baby carrots with roasted Marcona almonds and petite arugula, tossed in a brown butter vinaigrette over friseé
Estate Ice Wine
DESSERT COURSE: “Can’t-Beet-It” Chocolate Cake
Sustainably sourced chocolate in a homemade cake, topped with Tahitian vanilla bean iced cream, dark chocolate sauce, and Bolivian dark chocolate shavings
Estate Cab Franc Ice Wine
*Due to the nature of this menu, only substitutions for allergies may be accommodated.
Menu subject to change based on availability.
Our Cancellation Policy is as follows:
3+ days: total returned in full
2-days or less: No refund, unless COVID related
