| Date: | Sat, May 26, 2018 |
| Time | 6:30 PM |
| Venue: | Bowers Harbor Vineyards |
Bowers Harbor Vineyards and Boathouse Restaurant Present:
Dining in the Vines: Swine and Wine 2018
Kick off your summer with Bowers Harbor Vineyards and the Boathouse Restaurant. Enjoy five courses of snout to tail, Michigan heritage pork skillfully prepared and paired with both wine and cider. Learn from Chef Jim Morse about cooking every part of the pig.
$99 per person, plus gratuity and tax
BHV Wine Club Members: $89 per person, plus gratuity and tax
For tickets click here
Menu:
Appetizers
Prosciutto, Capicola & Saucisson Sec, pickled vegetables, mustard, crostini
Artisan Cheese Board, fruit, quince paste, crackers
Vegetable Crudités, carrot sunflower hummus, pimento cheese, green goddess dressing
- 2013 ‘2896’ Brut Rose -
Amuse Bouche
chicharrón, chili, lime, sea salt
Confit Belly & Crispy Ears
kohlrabi, apple, watercress, radish, mustard seed vinaigrette
- 2017 Riesling, Medium Dry -
Smoked Short Rib
tart cherry barbecue, sweet potato, baby kale, golden raisins
- 2017 Rosé, Pinot Noir -
Braised Cheek & Pig Tail Ravioli
celeriac purée, baby carrot, ramps, green peppercorn dijon cream
- 2016 Pinot Noir, Nicholas -
Dessert
Apple Cheddar Tarte Tatin
maple ice cream, candied bacon caramel
- Cider -
$99 per person plus 6% sales tax & 20% gratuity (ticket prices on the Dining in the Vines website include tax and gratuity)