Experience a taste of California as Beauport Hotel Gloucester’s 1606 Restaurant & Bar hosts “The California Wine Mixer” overlooking Gloucester harbor. On Wednesday, April 11, beginning at 7:00 p.m. in the Pavilion Room, guests can indulge in a four-course dinner paired with carefully selected vintages from the finest vineyards in northern California. Drink, mingle and learn the intricacies of wine parings while sipping on this season’s top selections of Napa Valley, paired with the flavorful New England fare 1606 Restaurant & Bar is known for.
Guests will begin the evening with a first course featuring oysters on the half shell with grapefruit and champagne pearls, paired with a glass of 2016 Flint & Steel Sauvignon Blanc. For the second course, indulge in the vanilla and winter spice poached pear with tender greens drizzled in lemon vinaigrette, paired with a glass of Au Bon Climat Chardonnay. Guests can sizzle their way into the third course featuring grilled filet of beef with baby carrots, winter mushrooms, potato silk, dark roast coffee demi, and pickled cherries, paired with the 2015 Justin Cabernet. Top off the night with the fourth and final course of buttermilk panna cotta with blood orange pearls, chip and amarena winter citrus and basil salad, paired with the Champy Brut. Plus, guests will receive a special surprise gift to take home!
Don’t miss out on Beauport Hotel Gloucester’s 1606 Restaurant & Bar’s wine dinner! Reservations are required, and tickets are available for $65 per person and must be purchased at 1606winedinner.eventbrite.com. For more information on Beauport Hotel Gloucester and to plan a seaside getaway visit, beauporthotel.com.
MENU:
1606 RESTAURANT & BAR WINE DINNER
“THE CALIFORNIA WINE MIXER”
FIRST
OYSTERS ON THE HALF SHELL WITH 2016 FLINT & STEEL SAUVIGNON BLANC
GRAPEFRUIT AND CHAMPAGNE PEARLS
SECOND
VANILLA AND WINTER SPICE POACHED PEAR WITH 2015/2016 AU BON CLIMAT CHARDONNAY
TENDER GREENS, RESERVED LEMON VINAIGRETTE
THIRD
GRILLED FILET OF BEEF WITH 2015 JUSTIN CABERNET
HERBED BABY CARROTS, SEARED WINTER MUSHROOMS, POTATO SILK, DARK ROASTCOFFEE DEMI, PICKLED CHERRIES
FOURTH
BUTTERMILK PANNA COTTA WITH CHAMPY BRUT
BLOOD ORANGE PEARLS, CHIP AND AMARENA WINTER CITRUS, BASIL SALAD