Quilceda Creek Wine Dinner
Please join the Bacchus team for a truly rare and intimate wine dinner as we welcome John Ware, national sales director, from Quilceda Creek on Wednesday, May 9.
Based in Washington State, Quilceda Creek is known for producing premier Cabernet Sauvignon – six vintages received 100-point ratings from Robert Parker’s Wine Advocate Awards. And the national and international recognition of this estate has created such a high-demand, that the wine is only available in Wisconsin through the estate’s biannual mailing list.
The team at Bacchus is grateful to have procured four different Quilceda Creek wines, two of which are only available at the winery, and Executive Chef Nick Wirth has crafted an exceptional six-course menu featuring scallops, duck confit, venison, and dry-aged New York Strip steak to highlight the uniqueness of each.
Seating is limited. Make your plans to join us for a sensational dining experience.
Passed Hors d'oeuvres
Pork Belly Lardons, maple sherry glaze
Tuna Tartare, wasabi tobiko, crispy wonton
Spinach Arancini, fontina fonduta
N.V. JM Labrueyere, “Prologue” Grand Cru, Champagne, France
Jumbo Day-Boat Scallop
poached apricots, toasted hazelnut butter, honey ginger vinaigrette
2013 Seven Springs Vineyards, Chardonnay, Eola-Amity Hills, Oregon
Smoked duck confit pappardelle
morel mushrooms, roasted shallot, fava beans, parmesan
2013 Quilceda Creek “CVR – Columbia Valley Red” Columbia Valley, Washington
Five Spiced Venison Loin
caramelized fennel puree, rainbow carrots, huckleberries
2013 Quilceda Creek, “Palengat” Columbia Valley, Washington
Dry-Aged New York Strip
charred ramp potato mousseline, hen of the woods, espresso steak sauce
2015 Quilceda Creek, Cabernet Sauvignon, Columbia Valley, Washington
Dark Chocolate Ganache Tart
anise-scented caramel, black currant Ice cream
2010 Quilceda Creek, “Galitzine” Columbia Valley, Washington