Our sixth annual Fire and Ice Wine Dinners will be hosted on Friday, Jan. 27, and Saturday, Jan. 28.

Enjoy a unique, multicourse dinner prepared in-house by Chef de Cuisine Chris Mushall, expertly paired with a selection of Chateau Chantal ice wines.

6 p.m. Cellar Tour
6:30 p.m. Dinner Seating

Fire and Ice Wine Dinner Menu

TOAST: Celebrate Sparkling Rosé

FIRST COURSE: Stuffed Oysters
Baby spinach, Gournay and white cheddar cheeses, and a panko breadcrumb-stuffed oyster with Tobiko caviar
Tonight sparkling blanc de blanc

SECOND COURSE: Pan-Seared Sea Scallop
Dry-pack sea scallop dusted in berbere spice over a gigante bean puree, with chili oil and local fava sprouts
Proprietor’s Reserve Pinot Gris

INTERMEZZO: Litchi Fruit Sorbet
In an Amour rosé float

FOURTH COURSE: Seared Dover Sole
Crab stuffed with aromatic vegetables over a redskin potato croquette, finished with herbs and a damson plum beurre blanc
Proprietor’s Reserve Chardonnay

FIFTH COURSE: Grilled Filet Mignon
Michigan Craft Beef filet mignon wrapped in cherrywood smoked bacon, with Cabernet Franc demi-glace, over confit-fried redskin potatoes and roasted vegetable mélange
Cabernet Franc Proprieter’s Reserve

SIXTH COURSE: Brown Butter-Grilled Baby Carrots and Frisée Salad
Local baby carrots with roasted Marcona almonds and petite arugula, tossed in a brown butter vinaigrette over frisée
Entice ice wine

DESSERT COURSE: “Can’t Beet It” Chocolate Cake
Sustainably sourced chocolate in a homemade cake, topped with Tahitian vanilla bean iced cream, dark chocolate sauce, and Bolivian dark chocolate shavings
Estate ice wine