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LunchwithWineLoResLunch with the Winemaker

Next Event: TBD

These events are structured much like our popular “Winemaker Dinners,” but are a bit more value driven.

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Past Lunch Menus

Past Lunch Menus

May 26th, 2018 Lunch Menu

My Portuguese Roots

Appetizers – Paired with Muscat Ottonel 2016

Rissóis de camarão (Shrimp patties)

Croquete de carnes (Meat Croquette – beef with a bread crumb crust)

Soup Course – Paired with True Chardonnay

Caldo Verde
(Green Soup – creamy potato soup with shredded collard greens and smoked sausage)

Main Course – Paired with Merlot Estate Reserve 2016

Salada de Grão de Bico e Bacalhau
(Garbanzo bean salad with Bacalhau – Salted Codfish)

Arroz de Pato
(Duck rice – Rice made using duck broth, with roasted duck and smoked sausage)

Dessert Course – Paired with Classic Port and Coffee

Arroz Doce (Rice pudding)

Pastel de Nata (Custard tart – baked custard in a puff pastry shell)

*Menu selections and wines are subject to change. Please be advised that due to the nature of the menu, dietary substitutions and special requests are not possible.

May 21st Lunch Menu

The Islands of the Mediterranean

First Course – Paired with Dry Riesling

Santorini Salad (Greece)

Arrancine (Sicily) Fried Risotto and Cheese Ball

Tomato Fritters (Greece)

Zucchini Chips (Greece)

Pasta Course – Paired with True Chardonnay

Homemade Pasta with Sage and Almond Pesto (Sicily)

Main Course – Paired with Meritage

Envoltini (Sicily) Thin Slice Beef Roll Stuffed with Ham, Bread Crumbs and Cheese

Peperonada Agrodoce (Eastern Sicily) Red Onions, Red Peppers and Capers in a Vinegar Sauce

“Celita’s Rice” A Brazilian Special Treat

Dessert Course – Paired with Late Harvest Vignoles and  Coffee

Galaktoboureko (Greece) Greek Custard Pie

Almond Cookies (Greece)

*Menu selections and wines are subject to change.


May 30th, 2015 Lunch with the Winemaker

Chef Celita Louback Welsch & Doug Welsch

First Course – Paired with Cabaret Rose 2014

Dolmadakia (Greece) – Vegetarian stuffed grape leaves (v)

Kibbeh (Lebanon) – Bulgar and meat croquette

Falafel (Israel) – Chick pea and fava bean patty (v)

Pao de Queijo (Brazil) – Cheese bread (v)

Empanada (Argentina) – Vegetarian folded pastry (v)

Soup Course – Paired with Vino Verde 2014

Yucatan Chicken-Lime Soup (Mexico) – Sour and savory (g)

Entree Course – Paired with Merlot Estate Reserve 2012

Beef Stroganoff (Russia) – Beef stew with creamy sauce (g)

Celita’s Garlic Rice – (g)

Dessert Buffett – Paired with Late Harvest Vignoles 2012

Arroz Doce (Portugal) – Rice pudding (vg)

Cotton Cake (Japan) – Fluffy Cheese Cake (v)

German Cream Cake (Germany) – Creamy, rich, and savory (v)

Note: (v)=vegetarian   (g)=gluten free  We reserve the right to change the menu or the wines without notice.

Past Lunch Menus

May 3rd, 2014 Lunch with the Winemaker

Chef Christine Ferris & Celita Louback Welsch

First Course – Caldeirade de Peixe

Portuguese Fish Stew

Vino Verde 2013

Second Course – Tortilha de Chourico

Portuguese Sausage Frittata on Mixed Greens

Cabaret Rose’ 2013

Main Course – Portuguese Lamb

Served in Red Wine over Rice

Merlot Estate Reserve 2012

Desserts, Provided by Celita Louback Welsch

Rabanadas – Sweet Baked French Toast

Arroz Doce – Rice Pudding

Late Harvest Vignoles 2012 & Brazilian Coffee

May 4th Lunch with the Winemaker

Chef Christine Ferris & Celita Louback Welsch

First Course – Ceviche with Corn Bread

Vino Verde 2012

Second Course – Smoked Turkey Salad

Lightly smoked turkey with dried cherries & walnuts on a bed of mixed greens and multi-grain bread

Cabaret Rose 2012

Third Course – Morel Risotto

With Parmesan and lemon zest

Dry Riesling 2012

Dessert – Creme Brulee with Coconut Biscuits

Late Harvest Vignoles 2012
September 7th Lunch with the Winemaker

Chef Jim LaPerriere & Celita Louback Welsch

First Course – Crawfish Étoufée

Edelzwicker 2012

Second Course – New Orleans Rice & Beans with Andouille Sausage

Merlot 2012

Dessert – Beignets and Brazilian Cakes

Late Harvest Vignoles 2012

6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396