Announcing our first fantastic wine dinner of the year by Chef Althea Grey Potter and our in house event specialist Kate Norris!
Our annual Spring Rosé dinner is always a highlight of the season, so be sure to snag a seat as tickets sell out fast!
We have just bottled the Collective Rosés and excited about the pairings with a delicious menu:
Passed Hors D’oeuvres
Nettle & fresh sheep’s cheese spanikopita
Roasted mussels with olives, garlic, marjoram + potato crisps
Spiced chicken koftedes, wine poached currants + mint
First Course
Roasted zucchini & spring carrots, smoked walnut skordalia, lemon + dill
Arbequina olive oil + Little t bakery breads
Second Course
Olive & oregano stuffed leg of lamb + garlic scape tzatziki
Parched green wheat, sheep’s milk feta, fresh fava beans, almonds + mint
Stewed chickpeas, onions + tomatoes with cinnamon, orange + parsley
Dessert
Spiced olive oil cake, burnt honey & cardamom syrup, orange blossom whipped cream, cherries + pistachio streusel
Wine Pairings
2017 Rubentis Txakolina
2017 Division-Villages L’Avoiron
2017 Commanderie Peyrassol
2016 Stedt Ore Rosé Bubbles
$85 per guest including wine pairingsRSVPSE Wine Collective elissa@sewinecollective.com 503.208.2061