Sprouts’ Wine Dinner

Friday, March 22  @ 7pm

Welcoming course – Ponzi Williamette Pinot Gris

Green Pea Ricotta Dip with Fresh Mint served with roasted Garlic, Prosciutto, Crostini, Grapes, Radishes,
Carrots and Cucumber

 Course 1 – Peirano Heritage Viognier

 Cucumber Salad with Feta Cheese, Cilantro,
Avocado tossed in a light Chili Lime Dressing finished with Grilled Cajun Shrimp 

Course 2 – Castle Rock Willamette Pinot Noir

Poached and Seared Bangers Sausage over Creamy Mustard Mashed Potato with Apple, Date & Onion Beef Gravy

Course 3 –  Liberty School Cabernet Sauvignon

Pressure cooked and slow braised Corn Beef Brisket served over Bacon braised Red Cabbage finished with a roasted Carrot Sauce

Course 4 – Wente Riverbank Riesling

Decadent Carrot Cake with a Cream Cheese
Cinnamon Icing and toasted Pecans