Local Event
Cost: $150 per person plus tax and gratuity
Piezo Winery Wine Dinner
Thursday, March 21st, 2019
Reception at 6:30pm
Selection of Passed Canapés
served with sparkling wine
Dinner at 7:00pm
Crudo of Black Bass
fermented pineapple, nduja vinaigrette, kohlrabi and pinenuts
Piezo, Chardonnay, Black Knight Vineyard, Sonoma Coast, 2016
Point Judith Calamari Milanese
green tomato jam, frilly mustard greens and squid ink aioli
Piezo, Pinot Noir, Black Knight Vineyard, Sonoma Coast, 2015
House Made Potato Gnocchi
Texas oyster mushrooms, ricotta, sherry cream
and crispy chicken skin
Piezo, Cabernet Franc, Antonina’s Vineyard, Fountaingrove District, 2015
A bar N Texas Wagyu
strip, short rib and kielbasa
served with brussels sprout kraut, parsnips
pickled mustard seeds and cippolini onions
Piezo, Cabernet Sauvignon, Block Six Vineyard, Chalk Hill, 2015
Zinfandel Poached Harry’s Berries
vanilla bean sabayon, caramelized milk crumble and fennel pollen
Piezo, Zinfandel, Gypsy Vineyard, Mendocino, 2015
Executive Chef: Blaine Staniford
$150 per person plus tax and gratuity
Hosted by
Grace Fort Worth
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