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Vineyard Capers Wine Dinner: July 26,
2008,
6:30 p.m.
Bring your favorite sleuths to solve our local murder mystery during
dinner.
As guests enter the scene of the crime, suspects will invite
them to
indulge in our winemaker’s final dinner and unearth culinary clues to
find the culprit.
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Chef Kyle
Vermeulen
703-754-2714 |
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Gourmet Menu
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Start With a Chilling
Cool Blackberry Soup Sips
Pearmund Cellars Petit Verdot,
2006 - "Thick as Blood" Wine
Whodunit In the
Tasting Room
Did
the Mexican or the Pirate do it?
Killer Dip of Warm Queso Fondito with "Shiver Me Timbers" Nachos
Pearmund Cellars Riesing,
2007 - Wine "To Die For"
Then Warm the Spirit
Murderously Creamy Lobster, Scallops, Shrimp and Whitefish
Simmered in Newburg Sauce
Pearmund Cellars Viognier,
2007 - "More
Than Corporeal" Wine
In the Wine Cellar
Black
Bruno Russo Tomatoes Buried with Arugula, Basil Chiffonade, and
Fresh Mozzarella,
Entombed with Black Kalamata Olives and Finished Off with Barrel-Aged
Balsamic Dressing
Pearmund Cellars Sauvignon Blanc,
2007 - Well-Imbued "Killer" Wine
Under the Barrels
Bleeding Steak Bites with Ancho Cherry Barbeque Sauce and
Crispy Onions
Pearmund Cellars Malbec, 2006 - Wine for "Embalming"
Before Lurking in the Vines
Freshly Killed Tuna Ceviche With Bloody Watermelon Vinaigrette
Pearmund Cellars Viognier,
2007 - "Drowned" in Wine
Near the Crush Pad, With Severed Limbs
Torn Quail Legs Blackmarked by
Bacon
Pearmund Cellars Cabernet Franc, 2005 - "Frankenstein's Favorite" Wine
On the Blood-Stained Terrace, The Fatal Attraction
Death By Dark Chocolate Cake Stabbed
with Chocolate Mint Sticks
Brulee Cups of Vanilla Custard Covered in Lightly Scorched Brown Sugar
Tiny Bleeding Heart Cookies, Barely
Beating, with Raspberry Filling
Pearmund Cellars Late Harvest Vidal, 2005 - "Too Late" Wine
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Reservations
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Reserve
Your Plot
Price per Soul with Inheritance Tax and 18% Funeral Fee
$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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