Wine Pairing Dinner with Zach Huffman Chef & Noisy Water Winery

Enjoy a Rustic Harvest themed amazing six course dinner, each paired with the wines of the Noisy Water Winery.

Six Course Wine Pairing Dinner menu by: Chef Zach Huffman & wines by: Noisy Water Winery.

Tasting and Notes by: Winemaker Jasper Riddle.

Seating is Limited, Reserve your place NOW!

$75 per Individual / $140 per Couple

Meet & Greet 5:30 PM, Dinner Seating 6:30 PM

Call Sacred Grounds for more info: (575) 257-2273

 

 

Course 1: Antipasto Appetizer                                                                                                                                                         Antipasto skewers loaded with fresh mozzarella cheese, artichoke hearts, Kalamata olives, & sundried tomatoes drizzled with truffle oil & Noisy Water Strawberry Balsamic then sprinkled with fresh basil.                                                                                                Paired with 2013 Riesling.

Course 2: Ratatouille Crostini                                                                                                                                         Savory eggplant ratatouille on a toasted crostini with spicy cream sauce & parmesan cheese.                                                                                         Paired with 2015 Reserve Chambourcin.

Course 3:  Lamb Chop Saláta                                                                                                                                                                 Grilled bone-in lamb chop on a bed of crisp arugula, shallots, roasted beets, sundried tomatoes, and artichoke hearts topped with an ancho raspberry balsamic.                                                                                                                                                                           Paired with Ruidoso Rosé.

Course 4:  Scallops & Couscous                                                                                                                                                      

Two perfectly seared scallops atop Israeli couscous & peppers dressed in a roasted white wine turnip & garlic sauce.                                                                Paired with 2014 Reserve Viognier.

Course 5:  Roasted Pork Loin                                                                                                                                      Pork loin roasted with apples, onion, pears, & cranberries served over sweet potato mashers and winter squash risotto.                                                                                                                                                                           Paired with 2013 Vintner’s Reserve Cabernet Sauvignon.

Course 6:  Pomegranate Crème Brûlée                                                                                                                                                         Decadent crème brûlée with a tart twist of pomegranate!                                                                                                                      Paired with Double Gold Award Winning Ruidoso Bubbly.