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Wine & Dine In the Vines: June 21,
2008,
6:30 p.m.
Relax and enjoy a gourmet meal that
celebrates summer evenings outdoors.
Bring your loved ones to enjoy
a colorful sunset, fabulous wines, imaginative
cuisine,
and the romantic atmosphere of our Chardonnay vineyard.
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Chef Kyle
Vermeulen
703-754-2714 |
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Gourmet Menu
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Hors d’Oeuvres
Cheese and Bread Board
Pearmund Cellars Varietals
Amuse Bouche
Caramelized Day Boat
Sea Scallops with Verjus Vanilla
Beurre Blanc
Pearmund Cellars Sauvignon Blanc, 2007
Soup and Poultry Course
Ginger Carrot Soup Sip
Duck Slider with Crimson Grape
“Catsup”
Pearmund Cellars Viognier,
2007 - Initial Release
Meat Course
Herb-Rubbed Grilled Center-Cut Pork Chops with Poblano Peach
Salsa
Honey Balsamic Local Vegetable Medley
Pearmund Cellars Ameritage Reserve, 2006
Golden
Jewel Salad (with Meat Course)
Fragrant Bamboo Rice, Authentic Basmati
Rice, Colorful Split
Baby
Garbanzo Beans,
Wholesome Wheat Berries, Earthy Green Lentils, and Snappy Daikon Radish
Seeds
with Sweet Summer Corn, Red Onion, and Diced Tomato
Pearmund Cellars Estate Chardonnay,
2007
Dessert Course
Mango Mousse Cake with Summer Berries
Pearmund Cellars Late Harvest
Viognier, 2006
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Reservations
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$89
+ Tax & Tip, Pearmund
Cellars Winery,
540-347-3475 or Email
Cancellations Less Than 72 Hours
Before Dinner Begins Will Be Charged
Menu
Subject to Change Based on
Availability
Allergy Substitutions Possible – Must Discuss With Chef
After Reservation is Secured
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Accommodations
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We appreciate your business and your
feedback. What foods would you like to see featured in future menus?
Please send your comments to info@pearmundcellars.com,
and please forward this menu to other wine aficionados.
To be added to our mailing list, just complete the brief
form
accessible from the Contact
Us page of our website: http://www.pearmundcellars.com.
If you would like to be removed from our mailing list, please
reply to webmaster@pearmundcellars.com.
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