The bounty of the season is upon us, and Bacchus is making the most of it! Delight in the harvest of fresh fall veggies during the Fall Vegetarian Dinner on Thursday, October 27.

Executive Chef Nick With will create a vibrant menu featuring five courses showcasing the best of the best and pairing those dishes with five delicious wines from around the world! 

Fall Vegetarian Dinner Menu

Curried Acorn Squash Soup
Apple-Raisin Chutney, Saba
  Fritz Haag, “Estate” Riesling
  Mosel, Germany 2015

Smoked Caramelized Brussels Sprouts
Pickled Red Cabbage Slaw, Cumin Aioli, Spiced Peptias
  The Prisoner Wine Co., “Blindfold” Viognier/Roussanne/Chardonnay
  California 2014

Wild Mushroom Stuffed Buckwheat Crêpe
Deer Creek Imperial Buck Cheese, Madeira Mushroom Velouté
  Maison Roche de Bellene, “Vieilles Vignes” Pinot Noir|
  Bourgogne, Burgundy 2013

Root Vegetable Cassoulet
Braised Mixed Beans, Herb Pistou
  Terrabianca, “Campaccio” Sangiovese/Cabernet Sauvignon
  Tuscany, Italy 2011

Pumpkin Torte
Cream Cheese Filling, Candied Pecans
  Emilio Lustau, “Emelin Moscatel” Reserva Sherry
  Jerez, Spain NV


Fall Vegetarian Dinner at Bacchus
Thursday, October 27 at 6:30 p.m.
Five courses with pairings
$85 per person, plus tax and gratuity

Purchase your Fall Vegetarian Dinner tickets here