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Valentine's Day Dinners

Date: Sat, Feb 13, 2016 - Sun, Feb 14, 2016
Time 6:00 PM to 8:00 PM
Venue: Niner Wine Estates
Contact: $150 public | $125 Wine Club
Phone: 805.226.4891
Email: events@ninerwine.com

six-courses of chocolate inspired food & wine pairings

We want you and yours to join us and indulge in a 6-course chocolate inspired meal complete with wine pairings. Chef Maegen Loring created a menu that used chocolate as an inspiration to create savory and sweet dishes alike, read below and see her thought process behind each dish. Make your Valentine's Day one to remember with this dinner that will include a surprise Grower Champagne appearance and a library release of Fog Catcher. Dinner available Saturday February 13th & Sunday February 14th. Limited seating, reservations required.

MENU


PASSED APPETIZER

Chef’s Selection
2013 Grenache Rose and 2014 Sauvignon Blanc 

FIRST COURSE

Morro Bay Oyster 
Chocolate-Champagne Granita
A prelude to the night, the brightness of the champagne and the depth of Cocoa in the granita set off the brininess of the oyster in a playful way

Grower Champagne

SECOND COURSE

Pork and Cocoa Nib Terrine
Winter Greens, Cocoa Vinaigrette
An intriguing mix of smoke and spice in this terrine set off the slightly bittersweet cocoa nibs and all are balanced by the succulent pork. The cleanness of the winter greens and the deep sweetness of the cocoa vinaigrette make everything pop

Pairing Coming Soon

THIRD COURSE

Chocolate Pasta Carbonara
carmelized onions, herbs & cream

Not your traditional carbonara.  We begin with caramelized onions add a dash of sherry and demi-glace, whisk in some dark chocolate and finish with a touch of cream and fresh herbs.

Fog Catcher – Library Release

FOURTH COURSE

Roast Lamb Ribs
Roasted White Chocolate Parsnip Puree, Chard and Coriander Brown Butter
Served on a bed of parsnip puree that we have added a roasted white chocolate to, providing a nutty sweetness that complements the parsnip is an oh-so-good way.  Sautéed Swiss chard adds color, and it is finished with my new favorite - coriander brown butter

2011 Fog Catcher 

FIFTH COURSE

Assorted Cheeses
Panforte, Brillat Savarin
Panforte is a confection heralding from Sienna, Italy.  Loaded with honey, hazelnuts, almonds, candied Citron, cocoa and spices, it is the perfect accompaniment to cheese. Brillat-Savarin is a soft, triple cream cheese named in honor of Jean Anthelme Brillat-Savarin, renowned gastronome from the eighteen century.

2011 Doce Nove (barrel samples of our dessert wine)

SIXTH COURSE

Panna Cotta
Chocolate Granola & Red Wine Poached Cherries
Soft, creamy and tangy, our panna cotta is loaded with dreamy vanilla bean and sits ever so lightly on the palate. Contrasted by the lovely crunch of oats and nuts that have been roasted with sugar to a deep caramelization and finished with a robe of dark chocolate. Red wine poached cherries add the seductive finish need to balance out the flavors and textures of this dish.

2011 Doce Nove (barrel samples of our dessert wine)

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