This is the first of a series of NC Wine Dinners at the Irregardless. Pairing Irregardless’ popular farm to table cuisine with NC State’s new generation of wines is a win-win experience. Diana Jones will be at our January 18th Wine Dinner to tell us all about their Wines and Winery!
$60 + tax & tip/person
Please call the Cafe 919-833-8898 to make a reservation – Gift Cards available
or Purchase Wine Dinner tickets at Eventbrite
firstname.lastname@example.org to indicate interest
Please write your phone # for us to make your are reservation
Passed Appetizer Course
Leek & Mushroom Croquettes – Vegetarian, Wild and fresh mushrooms served with lemon thyme aioli.
(Vegan GF option Empanadas – corn masa dough empanadas filled with sautéed onions, zucchini, tomatoes, fresh mozzarella and a hint of jalapeño. Deep fried and served with tomatillo salsa)
Rose 2016 Rosa Dia
Wine Poached Apple Salad – vegan & GF – NC Mountain apples, lightly poached and served on Well Fed Garden salad greens and topped with Walnuts and a Champagne vinaigrette
White 2015 Voignier
Seared Seafood Cake of shrimp, scallops, salmon served on a bed of anchovy caper sauce greens (Vegan GF option – Artichoke Heart ‘Crab Cake’ served on a dill aioli with greens)
White 2015 Petit Manseng
Lamb Chops marinated in thyme and rosemary, served on stone ground polenta with a wild mushroom ragout and wilted spinach.
(Vegan option – an ample portion of the wild mushroom ragout with wilted spinach on Polenta)
Red 2015 Tempranillo
A delicious Chocolate dessert (TBA)…. vegan & GF option available
Rose 2016 Dulcimer