At Eagle Castle Winery

 

Food and Wine Pairing Menu

 

Appetizers

 

King Crab CakesYoung Papaya Asian Slaw and Sweet Thai Chili Sauce

2007 Eagle Castle Chardonnay

 

White Asparagus Crispy Poached Egg and Parmesan Cream Sauce

2008 Eagle Castle Viognier

 

Wild Mushroom RisottoGarlic, Thyme and Crispy Shallots

2004 Eagle Castle Merlot 

 

Artisan Cheese Plate Selections of Cheese, Sliced Charcuterie, Fruit and Nuts 

2008 Eagle Castle Syrah Rosé

 

 

Soup and Salads

 

Soup du JourDaily Soup Selection with Grilled Sweet Hawaiian Bread and Gruyere

2008 Eagle Castle Viognier

 

 

Mixed Baby Beets Salad Cypress Grove Goat Cheese, Toasted Hazelnuts and Blood Orange Vinaigrette

2007 Eagle Castle Chardonnay

 

 

Red Wine Poached Pear Salad Blue Cheese, Candied Walnuts and Champagne Vinaigrette

2005 Eagle Castle Zinfandel

 

 

Endive and Fuji Apple salad Crispy Pancetta, Toasted Pecans and Creamy Irish Cheddar Dressing

2008 Eagle Castle Syrah Rosé

 

 

 

 

 

 

 

Executive Chef Ryan Swarthout Full Wine Tasting Available $5.00

Pastry Chef Holly HewittOne Course Must be paired with Wine

18 %Gratuity added to groups of six or more

 

At Eagle Castle Winery

 

Food and Wine Pairing Menu

 

 

Sandwiches

 

 

“Meat and Potato” Cheese Burger Yukon Gold Potato Rosemary Bun White Truffle and Parmesan French Fries

2006 Eagle Castle Trinity

 

 

Braised Kurobuta Pork Sandwich Hoagie Style Roll, Sweet Potato Fries and Cole Slaw

2007 Eagle Castle Royal Red

 

 

Roasted Turkey Croissant Sandwich Apple-wood Smoked Bacon, Caper-Onion Aioli and Mixed Green Salad

2004 Eagle Castle Merlot

 

 

Grilled Flank Steak Ruben Panini Sautéed Cremini Mushrooms, Gruyere Cheese and Wedge Salad

2004 Eagle Castle Cabernet Sauvignon

 

Entrée

 

Grilled Pork Flatiron Crushed Sweet Potatoes, Sautéed Swiss Chard and Chive Oil

2007 Eagle Castle Syrah

 

 

House Made Sausage Pizza Tomato Sauce, Caramelized Onions and Roasted Bell Peppers

2004 Eagle Castle Merlot

 

Beef Carpaccio Flatbread Arugula, Point Reyes Blue Cheese and Truffle Oil

2005 Eagle Castle Zinfandel

 

 

Pan Roasted Yellowtail Ahi Baby Bok Choy, Soba Noodles and Szechuan Peppercorn Sauce

2006 Eagle Castle Royal Red

 

 

 

Executive Chef Ryan Swarthout 

Full Wine Tasting Available $5.00

Pastry Chef Holly Hewitt

One Course Must be paired with Wine

18 %Gratuity added to groups of six or more