Have you been curious about the winemaker dinners at Bookcliff Vineyards, but you are not sure whether a five course dinner is for you? This spring we are offering evenings with wine and food – three course dinners served family style. We invite you to the winery to meet the chef and winemaker and enjoy a casual dinner in the winery surrounded by our barrels. Our chef in March is Matt Collier who sources all the ingredients from local farmers and ranchers in Boulder County.
1. Shaved Fennel, Shaved Carrots, Radish, Nasturtium Leaves, Orange Supremes, Marcona Almonds, Apple Cider Vinaigrette & Roasted Beet Coulis - paired with Viognier 2017
2. Beef Carpaccio with Strawberry-Shallot-Pepper relish, Sprouts, Red Onion, Fried Quinoa and Friday Folly red Gastrique (vegetarian option is marinated and seared eggplant in place of beef) - paired with Cabernet Franc Reserve 2016
3. Duck Confit, Thyme-Potato Pave, Carrot-Fennel Puree, Red Cabbage-Cinnamon Cap Mushroom Slaw (vegetarian option is butternut squash confit in place of duck) - paired with Crescendo 2016
4. Chocolate Bite - paired with Souzao port-style
Reservations Required: https://bookcliffvineyards.com/events/
CANCELLATIONS: We will accept cancellations no later than 8 days prior to the event to be eligible for a full refund.