Thank you for your interest in Charlotte Seen. We are very excited about your interest in our up coming shows. Please refer to our home page for events and dates. Please sign up for our newsletter by clicking here. For more information, you may reach Rita Miles at 704-492-9846 or email rita@charlotteseen.com or visit our site at www.charlotteseen.com
Aug
20
Wed
2014
 |
|
Mark you calendars for an exciting line-up of wine dinners.
- Joseph Phelps Wine Dinner Wednesday, August 20th at 7pm
- Hall Wine Dinner Wednesday, September 24th at 7pm
- Wild Game Dinner featuring Blackbird Wednesday, November 5th at 7pm
- Champagne Dinner featuring Deutz Monday, December 1st at 7pm
We are accepting reservations for all wine dinners. Call 704.332.3322.
|
|
|
|
|
First Course
Southern White
Crab Terrine with Cucumber-Horseradish Consomme
Second Course
Northern White
Feta and Summer Melon Salad
Third Course
Southern Red
Pine Nut and Garlic Crusted Lamb Loin over Sautéed Spinach with Olive and Thyme Gnocchi, Tomatoes, and Lamb Jus
Fourth Course
Northern Red
Herb Roasted Veal Marrow Bones topped with Savory Onion Jam and Roasted Pepper Relish with Rosemary Focaccia
Fifth Course
Homage
House Made Pici Pasta with Smoked Pork Shoulder, Grapes, and Pine Nuts
Dessert Course
Wild Berries Tiramisu
|
|
|
Sep
24
Wed
2014
|
|
Mark you calendars for an exciting line-up of wine dinners.
- Joseph Phelps Wine Dinner Wednesday, August 20th at 7pm
- Hall Wine Dinner Wednesday, September 24th at 7pm
- Wild Game Dinner featuring Blackbird Wednesday, November 5th at 7pm
- Champagne Dinner featuring Deutz Monday, December 1st at 7pm
We are accepting reservations for all wine dinners. Call 704.332.3322.
|
|
|
|
|
First Course
Southern White
Crab Terrine with Cucumber-Horseradish Consomme
Second Course
Northern White
Feta and Summer Melon Salad
Third Course
Southern Red
Pine Nut and Garlic Crusted Lamb Loin over Sautéed Spinach with Olive and Thyme Gnocchi, Tomatoes, and Lamb Jus
Fourth Course
Northern Red
Herb Roasted Veal Marrow Bones topped with Savory Onion Jam and Roasted Pepper Relish with Rosemary Focaccia
Fifth Course
Homage
House Made Pici Pasta with Smoked Pork Shoulder, Grapes, and Pine Nuts
Dessert Course
Wild Berries Tiramisu
|
|
|
Subscribe to filtered calendar
