Brennan Vineyards–Winemaker Dinner
Adelea’s On Main is excited to join forces with the Salado Wine Seller to present a night of fabulous food and wonderful wine pairings from Brennan Vineyards on October 14th at 6:30 p.m.
This evening will be an educational event where each wine and food pairing will be explained and discussed. Guests will arrive to passed hors d’oeuvres on the patio and a brief introduction to Brennan Vineyards. Guests will then retire to their tables inside for a dining experience that includes a first course of a Bacon Wrapped Quail Salad, a second course of Filet Mignon and Roasted Salmon and a dessert course of Hazelnut Chocolate Mousse. The cost for this reservation only evening will be $65 per person and $120 a couple. This price includes your 4 course meal and the corresponding wine pairings, your wine educator, tax and gratuity. Call us at 254.947.0018 to make your reservations soon as we only have 42 spots available for this event.
This evening will be an educational event where each wine and food pairing will be explained and discussed. Guests will arrive to passed hors d’oeuvres on the patio and a brief introduction to Brennan Vineyards. Guests will then retire to their tables inside for a dining experience that includes a first course of a Bacon Wrapped Quail Salad, a second course of Filet Mignon and Roasted Salmon and a dessert course of Hazelnut Chocolate Mousse. The cost for this reservation only evening will be $65 per person and $120 a couple. This price includes your 4 course meal and the corresponding wine pairings, your wine educator, tax and gratuity. Call us at 254.947.0018 to make your reservations soon as we only have 42 spots available for this event.
MENU
Passed Hors d’Oeuvres
Herbed Mushrooms and Gruyere in Puff Pastry
Tarragon Chicken Salad in Gougeres
Prosciutto and Herbed White Bean Puree on Crostini
Brennan Vineyards Viognier
First Course
Bacon Wrapped Quail atop Spinach with Gorgonzola Cheese, Dried Cranberries and crisp Bacon dressed in a tangy Red Wine Vinaigrette
Austin Street Red
Second Course
A duet of Filet Mignon with Mushroom Cabernet Sauce and Roasted Salmon topped with a Dill Beurre Blanc accompanied with Mashed Potatoes and Sauteed Spinach
Brennan Vineyards Cabernet Sauvignon
Dessert Course
Hazelnut Chocolate Mousse in a Lace Pecan Basket
Austin Street Muscat Blanc