You’ve been asking… and we’ve listened!
Announcing our first fantastic Cuisinières 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:
Savory madeleines: Bleu d’Auvergne & Bee Local smoked honey
Deviled eggs with pea shoots & salmon roe
English pea arancini with fromage blanc & tarragon
Paired with 2016 51 Weeks Rosé of Barbera
Spring! vegetable tart with buckwheat pastry & green garlic aioli
Paired with 2016 Division-Villages L’Avoiron Rosé of Gamay
Braised lamb shank with carrot-ricotta gnocchi, lamb jus & nettle purée
Paired with 2016 Welsh Family Wine Bjornson Saignée of Pinot Noir
Dessert by Pastry Chef Dan Velesik
Cheesecake with frozen Meyer lemon droplets, brittled hazelnut, burnt honey & chamomile
Paired with a half glass of 2016 Ore Rosé of Sangiovese
$65 per guest including wine pairingsRSVPSE Wine Collective firstname.lastname@example.org 503.208.2061
Reservations are required. Please email Craig@SEWineCollective.com or call us at 503.208.2061 to make your reservation today.