Snowbird Mountain Lodge Wine Dinner Sample Menu Menu items change depending upon seasonal availability. 800-941-9290 or 828-479-3433 or Email
United Tastes of America God shed his grapes on thee. Pairings by John McCune
First Course
Seared Scallop on Homemade Papardelle Noodles in Hazelnut and Sage Butter with Wilted Baby Arugula Hermann J. Wiemer Riesling, Finger Lakes, New York
Second Course
Fig in Spiced Carolina Honey with Crumbled Wisconsin Buttermilk Blue Cheese on a Fennel and Celery Slaw Becker Vineyards Viognier, High Plains, Texas 2008
Third Course
Poached Egg on Baby Spinach with Balsamic Reduction, Applewood Bacon, Roasted Portobello Mushrooms, Roasted Red Peppers and Fresh Cracked Pepper Veritas Vineyards, Petit Verdot, Afton, Virginia 2007
Fourth Course
Seared Filet Mignon with Chocolate Pepper Demi Glace, Fingerling Potato Pomme Puree and Sautéed Spinach
Dinner Rolls with New York Maple Pecan Butter Amavi Cellars Syrah, Walla Walla, Washington 2008
Dessert
White Wine Poached Bosc Pear with Caramel Sauce and Pomegranate Reduction, Homemade Lavender Ice Cream and Candied Walnuts Veritas Vineyards Port, “Othello,” Virginia 2007
A note about special dietary needs:
Snowbird Mountain Lodge is happy to accommodate vegetarian, vegan and special needs diets with advanced notice. The chefs make every effort to ensure that all guests have a gourmet dining experience.