Duchman Family Winery is celebrating the holidays with a four-course dinner featuring wine pairings, including their large format Montepulciano bottles. The courses, prepared by Chef Patrick Deschner, will delight guests and satisfy their palates as they are paired perfectly with Duchman Family Winery’s signature offerings.
- First Course: Roasted Beet Salad with Fennel, Arugula, Black Olive Vinaigrette and Shaved Pecorino Romano
- Second Course: Olive Oil Poached Chilean Sea Bass with Toasted Herb Spaetzle, Smoke Butternut Squash Veloute, Sundried Tomato and Chestnut Pesto
- Third Course: Red Wine Braised Leg of Lamb with Lemon Mascarpone Mashed Yukon Potatoes, Paprika Grilled Carrot and Mint Cranberry Agrodolce
- Dessert: Apple Strudel with Cinnamon Whipped Cream
Duchman Family Winery is celebrating the holidays with a four-course dinner featuring wine pairings, including their large format Montepulciano bottles. The courses, prepared by Chef Patrick Deschner, will delight guests and satisfy their palates as they are paired perfectly with Duchman Family Winery’s signature offerings.
- First Course: Roasted Beet Salad with Fennel, Arugula, Black Olive Vinaigrette and Shaved Pecorino Romano
- Second Course: Olive Oil Poached Chilean Sea Bass with Toasted Herb Spaetzle, Smoke Butternut Squash Veloute, Sundried Tomato and Chestnut Pesto
- Third Course: Red Wine Braised Leg of Lamb with Lemon Mascarpone Mashed Yukon Potatoes, Paprika Grilled Carrot and Mint Cranberry Agrodolce
- Dessert: Apple Strudel with Cinnamon Whipped Cream
Duchman Family Winery is celebrating the holidays with a four-course dinner featuring wine pairings, including their large format Montepulciano bottles. The courses, prepared by Chef Patrick Deschner, will delight guests and satisfy their palates as they are paired perfectly with Duchman Family Winery’s signature offerings.
- First Course: Roasted Beet Salad with Fennel, Arugula, Black Olive Vinaigrette and Shaved Pecorino Romano
- Second Course: Olive Oil Poached Chilean Sea Bass with Toasted Herb Spaetzle, Smoke Butternut Squash Veloute, Sundried Tomato and Chestnut Pesto
- Third Course: Red Wine Braised Leg of Lamb with Lemon Mascarpone Mashed Yukon Potatoes, Paprika Grilled Carrot and Mint Cranberry Agrodolce
- Dessert: Apple Strudel with Cinnamon Whipped Cream
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