Good food and good wine – that is what it is all about. Friday gets things rolling
with an evening social hour sponsored by our featured vineyard. Several wines will
be spotlighted to go with a spread of hot and cold gourmet appetizers, followed
by a special Friday evening dinner menu created just for this event by our chef, Adam Treeful.
On Saturday, you should dine light at lunch, so you can enjoy our feast of the weekend. We will
present a 7 course dinner with 6 wines, showcasing hot and cold appetizers, a
gourmet soup, a hand crafted salad, a seafood course, and then an intermission.
After regrouping you will start again with a palate cleanser, followed by your Secondi Piatti and vegetables, and then on to a handmade
Last year we were honored to have visiting chef, Carol Valentini, as she prepared an Italian feast. She and her family have been restauranters in northern Minnesota since 1934, with featured properties in Chisolm on the Iron Range and now with their newest property in Duluth. It is called 'Valentini's' and that says it all. Their restaurant has become a 'must stop' when we are passing thru Duluth at meal time.
This is last years menu to give you an idea of how we fashion our 3 hour wine and dine evening. In coming weeks we will post our menu for 2014. While we have not settled on the menu, the dates and package price are accurate.
Crostinis & Shrimp Diablo
A combination of classic Italian flavors—artichoke, avocado, tomato & Boursin—served on crisp garlic toast
Skewered grilled shrimp basted with Diablo sauce of sweet pineapple, cilantro, chili sauce & jalapenos
Carrot Basil Soup
A refreshing soup of fresh garden carrots, vegetable stock, cream, sweet basil & herbs
Served with sun-dried tomato puree, Parmesan & parsley
Harvest Cranberry Fontina Salad
Mixed greens layered with apple slices, cucumbers, cranberries & sun sugar tomatoes
Topped with Fontina cheese, almonds & apple tarragon vinaigrette
Delicate wild mushroom pasta sautéed with pancetta, green onions, porcinis & shittake mushrooms
Tossed with olive oil, garlic, Romano cheese & a hit of red pepper flakes
Pulisce la Bocca
Blood Oranges & Mint Leaves
Pork Osso Bucco
Braised pork shanks slow-cooked in a rich beef stock with onion, tomato, wine, & garlic
Served over vegetable risotto & garnished with a parsley lemon zest gremolada
Mediterranean Stuffed Chicken Breast
Pan seared chicken breast stuffed with artichokes, sun-dried tomatoes, peppers, onions, spinach & feta
Served over vegetable risotto & topped with garlic cream sauce & Parmesan
Cannolis, Tiramisu, Chocolate Eclairs, Torte de Limone
A variety of Valentini’s favorite Italian desserts served with coffee or tea