Dining Partners

Taste of Monticello Wine Trail festival is excited to partner with downtown restaurants on Friday, April 10, pairing delicious food with great Virginia wine and informative discussion with the winemakers that make that wine.

White Hall Vineyards & Stinson Vineyards Festival Week Winemaker Dinner

Friday April 10th, 2015 at 6:30pm at Kitchen Catering

606 Rivanna Ave
Charlottesville, VA 22903

$70/person (includes tax & tip): http://bit.ly/1bfhG4B

RESERVE A FULL TABLE: $560 (8 person table, includes tax & tip): http://bit.ly/1AZqRLA

MENU

1st: Lemon and basil ricotta crostini with fig and honey

Wine Pairings: White Hall Vineyards 2013 Vin Gris & Stinson Vineyards 2014 Rosé

2nd: Sliced sea scallop ceviche with shaved radishes, cucumbers, cilantro, scallions and jalapeño

Wine Pairing: Stinson Vineyards 2014 Sauvignon Blanc

3rd: Butter­poached rockfish with fava bean, microgreen and kumquat salad

Wine Pairing: White Hall Vineyards 2014 Viognier

4th: Fennel dusted duck breast with wild mushrooms, pickled scallions, herbs and a wholegrain mustard and wine sauce with fingerling potato coins

Wine Pairings: White Hall Vineyards 2013 Cabernet Franc & Stinson Vineyards 2013 Cabernet Franc

5th: Sope of smoked pork carnitas with blueberry­chipotle adobo, jicama and carrot slaw with cilantro and queso fresco

Wine Pairings: White Hall Vineyards 2013 Cabernet Sauvignon & Stinson Vineyards 2013 Merlot

6th: Lemon­honey baklava

Wine Pairings: White Hall Vineyards 2012 Soliterre & Stinson Vineyards 2012 Petit Manseng

 

 

 

Rocksalt & Afton Mountain Vineyards

Wednesday, April 8th

Cost: $60 pp including wine (not including taxes & tip)

Menu:

First course:

Rappahannock River Oysters 3 ways:
1. Raw, with Chayote Squash Mignonette
2. Roasted, with Preserved Lemon Breadcrumbs & Autumn Olive Pork Gunciale
3. Grilled, with Asian Pear Soubise (sweet onion cream sauce w/ Asian Pear)

 

Paired with AMV Bollicine (brut sparkling wine)

Second Course:

Seared Ahi Tuna, Ramp Buerre Monte (local ramps w white wine,emulsified butter), Trout Roe, fine herbs

Paired with AMV Pinot Noir ’13 and Gewurztraminer ‘14

 

Third Course:

Scallop Carpaccio with Mushroom Consommé & Thyme Flowers

Paired with AMV Pinot Noir ’13 and Gewurztraminer ‘14

Fourth Course:

Lamb and Clam Biryani (Pickled and Smoked Lamb, Olde Salt Clams, House dried raisins, white almond Harissa, lentils)

Paired with AMV Festa di Bacco ’13 (Super-Tuscan Blend)

 

Fifth Course:

Cheese Course Paired with AMV “VDN”, port-style red wine

Reservations: rocksaltrestaurants.com/cville

Or tel:+1-434-326-5665  – limited seats available