PC&WB

Thursday Wine Pairing Dinner Menu

On Thursdays, in addition to our regular menu, The Palisade Café and Wine Bar is excited to offer a 3-Course Wine Pairing Dinner Menu.

These weekly, varietal-focused menus are a partner series to

our  Winter Winemaker Dinner Series (where instead, we focus on the winemaker)

and hosted by house sommelier John Sabal, with menus curated by both John and

Executive Chef Chad Griffith, and sure to excite your senses!

→ Meals and wines available TO-GO ←

Thursday Wine Pairing Menu consists of:

A three-course meal, each course perfectly paired with local, Colorado wines; 

vegetarian options always available by request (please let us know in advance,

as each food-wine pairing is crafted in advance).

Food and wine: $45.00 per person

Not all members of your party have to order the wine pairing menu...regular menu is always available.

Dates:

Nov. 12th Merlot

Pork sausage crepinette with maple-glazed sweet potato and merlot poached pears

2017 Merlot, Grand Valley, Colterris

 

Chipotle-marinated elk loin with Cedaredge sour cherry farro and buttered wild mushrooms

2015 Merlot, Grand Valley,

Restoration Vineyards

 

Blackberry bourbon flan

NV Merlot, Grand Valley,

Red Fox Cellars

Nov. 19th: Viognier

Crab & corn salad, grilled delicata squash, pomegranate seeds

2016 Grande River Vineyards Viognier

Chicken and wild mushroom crêpe, viognier cream sauce

2015 Avant Vineyards Viognier

Tempura cream cheese, with lemongrass sesame honey

2019 Storm Cellar Wine Viognier

Dec. 3rd: Cabernet Franc

Pasilla chile infused French onion soup,

San Simon cheese, focaccia crouton

2018 Buckel Family Wine

Balsamic grilled sirloin, baby head lettuce, pickled wild mushroom,

blue cheese crumbles, tobacco onions, rosemary-infused olive oil

2017 Reserve, Bookcliff Vineyards

Herb seared pork loin medallions, creste di gallo pasta,

smoked tomato coulis, broccoli beignets

2016 Reserve, Mesa Park Vineyards

 

Dec. 10th: Wine Women of the Grand Valley A.V.A., Part 1

Pork & rice stuffed cabbage leaves braised in a paprika tomato sauce

2014 Cabernet Franc, Avant Vineyards

Merlot braised pot roast à la PC&WB, sage & potato dumplings,

grilled asparagus, sauce chasseur

2017 Merlot, Whitewater Hill Vineyards

Confetti heirloom carrot cake, cinnamon cream cheese candied ginger

2018 "Double Barrel Blend," Vines 79 

       

Dec. 17th: Port

Pastry wrapped baked brie, apple onion jam, roasted mix nuts, toasted French bread

NV "Somerset Sweet," Plum Creek Cellars

Jamón serrano & green pea carbonara, house made spinach pasta,

shaved, aged, Spanish grand queso, saffron cream sauce

2005 "Port V," Ruby Port, Graystone Winery

Chocolate spiced bundt cake, espresso orange glaze,

chocolate dipped orange sections

2008 "Noche," Alfred Eames Cellars

Dec. 31st: Sparkling! Special New Year's Eve 

$65 -- seatings at 5:00, 7:00, and 9:00

Potato-wrapped oysters with fennel pollen hollandaise over a bed of wilted spinach

NV Pet.-Nat. Red, Sauvage Spectrum

Herb-seared tuna and imported Spanish Ibérico chorizo, Palisade apple

and poached pear kale salad, saffron vinaigrette

NV Sparklet Rosé, Sauvage Spectrum

Raspberry Spanish cheesecake torta de queso with blueberry

jello stuffed lychee fruit and graham cracker tuile

2016 Blanc de Noirs, Avant Vineyards

Trio of Local Cheeses: Grand Mesa Creamery Roubideau, Naked Goat, and feta,

with plum onion jam and lavosh

NV Sparklet Extra Dry, Sauvage Spectrum   

CLOSED 1/4 - 1/19/2021 for pre-scheduled maintenance

and winter break

Jan. 21st: Red Blends

Caramelized onion puttanesca soup, with olives, capers and

a Roubideau cheese croustade

2017 "SMV," Evolve Winery

Grilled marinated elk loin, head lettuce, shaved jamón serrano,

smoked Scamorza cheese, tomato vinaigrette

2016 "Meritage," Grand River Vineyards

Grilled salmon medallion, green chile yukon potato, braised Swiss chard,

Meritage beurre rouge sauce

2012 "Grand Mesa Meritage," Plum Creek Cellars

Jan. 28th: Best of 2020!

Pan seared Mahi mahi, fresh head greens, pickle dusted popcorn,

pumpkin-blood orange citrusgrette

2017 Chardonnay, Buckel Family Wine

 

Grilled red deer and country style blue cheese mashed Yukon potatoes, 

Terra Española sauce

2018 "Terra," Carlson Vineyards

Duck prosciutto and smoked cheese trio, (San Simón, Scarmoza, and goat ash),

basil raspberry coulis

2018 Cabernet Sauvignon, Mesa Park Vineyards

Feb. 4th: Lusty Whites

Scallop mousse stuffed shrimp, cherrywood smoked bacon & chicory salad,

tart cherry coulis

2018 Traminette, Peachfork Vineyards

Tuxedo sesame seared trout, broccoli fried rice, peach & goat cheese rangoon,

tamari reduction

2018 "RRV," The Storm Cellar 

Butternut squash cheese cake, zesty candied pecans,

lavender sage tuille cookie

2017 Rousanne, Avant Vineyards

Feb. 11th: Valentine Wines

Dessert first:  heart cookie & chocolate mousse sandwich, with

a strawberry flan walnut lace cookie

2018 Albariño, Garfield Estates

Heart healthy salmon, avocado & vegetable rice rolls, tempura asparagus, gluten free soy glaze

2016 Petit Verdot, Plum Creek Cellars

Balsamic beef brochette, baby greens, roasted beets, roubideau cheese from

Grand Mesa Creamery, basil oil

N.V. Domaine Sauvage, Sauvage Spectrum

House made truffles trio: caramel, blueberry, red chile

Ruby Classico IV, Whitewater Hill Vineyards

Feb. 18th: Sublime Reds

Mustard lamb roast, mint potato rösti, savory peach jam

2018 Pinot Noir, Buckel Family Wines


Elk ravioli, spinach pasta, merlot Espanola, marinated heirloom tomatoes

2015 Pinot Noir, Alfred Eames Cellars

Nebbiolo chocolate raspberry mousse, pistachio tuile cookie

2017 Nebbiolo, Red Fox Cellars

 

Feb. 25: Syrah!

Smoked peppercorn seared pork medallion,

garlic roasted potato wedges, sweet corn puree

2018 "Silver Star," Vines 79

(Vegetarian option: pepper seared zucchini steak)

 

Grilled strip loin, wild mushroom & Manchego free formed lasagna,

buttered asparagus, syrah cream sauce

2018 Garfield Estates

(Vegetarian option: balsamic & maple marinated Beyond meat)

Chili seared tuna over head lettuce, smoked gouda crisp,

sundried tomato dressing

2016 Whitewater Hill Vineyards

(Vegetarian option, chili dusted shishito peppers)
 

 

Mar. 4: Tempranillo

2016 Evolve / 2016 Alfred Eames / 2016 Red Fox Cellars

 

Mar. 11 Sublime Reds 2

2018 Sangiovese, Avant Vyds. / 2016 Dolcetto, Red Fox Cellars / 2018 Zinfandel / Buckel Family Wine

 

Mar. 18: Malbec

2016 Grande River Vyds. / 2015 Colterris Winery / 2018 Bookcliff Vyds.

 

Mar. 25: Spring into Wine!

2018 Pinot Gris, Colorado Cellars / 2018 Albariño, Garfield Estates / 2016 Estate Pinot Noir, Alfred Eames Cellars

 

Apr. 1:  You're no Fool!

Guess the Grapes and Eat Free -- First diner to guess these three single-varietal reds eats free tonight.

Apr. 8: Lusciously Dry Rieslings

2016 Plum Creek Cellars / 2018 Peachfork Vyds. / 2018 The Storm Cellar

 

Apr. 15: Chardonnay

2014 Reserve, Plum Creek Cellars / 2018 Carlson Vineyards / 2018 Estate, Restoration Vineyards

 

Apr. 22: White Blends

2017 Wingspan White, Talon Winery / 2019 "SBV," Alfred Eames Cellars / 2018 "RRV," The Storm Cellar

 

Apr. 29: Gewürztraminer

2017 Carlson Vyds. (Dry) / 2018 Whitewater Hills Vyds. / 2017 "Laughing Cat," Carlson Vyds. 

​Cost:

$45 per person (excludes tax & gratuity...$65 New Year's Eve)

Subscription Package:

Get 11 for the price of 10! 

Information and RESERVATIONS including

TO-GO orders:

970.464.2888 or

113 W. 3rd Street

Palisade, Colo. 81526

(970) 464-2888

Thanks for visiting!

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