Orin Swift Beyond the Label
October Wine Dinner
October Wine Dinner
Tuesday, October 14 and
Wednesday, October 22
at 6:30pm | $80 per person*
This October, we’re uncorking something truly special – a wine dinner that’s equal parts art, passion, and indulgence. Dive into the world of Orin Swift Cellars, where every bottle is a masterpiece and every label tells a tale. Renowned for their daring designs and expressive blends, Orin Swift Cellars wines invite you to look beyond the surface. Paired with five expertly crafted Italian courses, each pour brings a new layer of meaning to the table.
One experience. Five courses. Endless stories. Join us for a sensory journey that goes far Beyond the Label.
*Excludes tax & gratuity. Price, start time, product availability may vary by location.
One experience. Five courses. Endless stories. Join us for a sensory journey that goes far Beyond the Label.
*Excludes tax & gratuity. Price, start time, product availability may vary by location.
Course 1
Wild Mushroom Soup
A blend of wild mushrooms, cream and onions, drizzled with olive oil and a garlic bread crostini garnish
WINE PAIRING: Riondo Prosecco
Course 2
Shrimp Salad with Roasted Beets
Spinach, roasted beets, tomatoes, red onion and bacon with romano and parmesan cheese, tossed in gorgonzola vinaigrette. Topped with wood-grilled shrimp, and crumbled gorgonzola
WINE PAIRING: Blank Stare Sauvignon Blanc
WINE PAIRING: Blank Stare Sauvignon Blanc
The goal was to create a wine with lively acidity and minerality, similar to an old world Sauvignon Blanc while still retaining the Orin Swift signature style. The wine enhances the freshness of the salad while balancing the richness of the cheeses and seafood
Course 3
Penne with Chicken & Garlic Rosemary Cream
Penne pasta in a garlic rosemary cream sauce with sautéed mushrooms and sun-dried tomatoes
WINE PAIRING: Abstract Red Blend
WINE PAIRING: Abstract Red Blend
Abstract reflects Dave Phinney’s creative spirit and dedication to quality in this Grenache based blend with Syrah, and Petite Sirah. The creamy sauce and savory rosemary bring out the lush blackberry, plum, and cocoa notes in the blend
Course 4
Filet & Lobster Béarnaise
Wood-grilled 8oz filet with Mr. C's Grille Baste, olive oil and herbs topped with lobster meat and a creamy tarragon Béarnaise sauce. Served with a twice-baked parmesan potato and grilled asparagus
WINE PAIRING: Advice From John Merlot
WINE PAIRING: Advice From John Merlot
Inspired by a creative storytelling project by the founder’s long-time executive assistant, Samantha Smith, who spent years collecting real, anonymous messages left on the walls of public restrooms across the U.S. turned coffee table book. The filet’s rich, savory character and the earthy depth of the béarnaise sauce are elevated by the Merlot’s notes of black cherry, plum, and soft spice
Course 5
Blackberry Sangria Brûléed Cheesecake
Our New York-style cheesecake, brûléed and served over a blackberry sangria sauce with fresh strawberries and blackberries, garnished with an orange twist
WINE PAIRING: 8 Years in the Desert Red Blend
WINE PAIRING: 8 Years in the Desert Red Blend
Dave Phinney was unable to make Zinfandel wines for eight years, which led to an opportunity to explore the diverse varietals of California upon the end of the ban, crafting this Zinfandel blend which launched Orin Swift wines. The wine is a blend of Zinfandel, Petite Sirah, Syrah, and Grenache, with notes of blackberry, fig, and warm spice, amplifies the dark fruit topping
*These items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs which may contain harmful bacteria may increase your risk of foodborne illness, especially if you have certain medical conditions.
**Item contains or may contain nuts.
**Item contains or may contain nuts.
Follow us and share the love
#carrabbaswinedinner Tag @carrabbas