Let's stamp our culinary passports together! We are happy to announce our upcoming private wine dinner on Thursday March 27th at 6pm at Wine Down Bistro! This will feature 6 courses paired with a delectable variety of wines and cuisine from France, Italy, California and more! Truly memorable wine and food pairings only enhanced by the most lovely crowd. Wine dinners are like a fine wine they just keep getting better with age!

This evening is $85 per person (+ tax) and will include six courses and all wine pairings (ticket price does not include gratuity). Also included will be some fun games, trivia and prizes 😀😀

FIRST
“Capriole” Old Kentucky Tomme - Pickled Mustard, Winter Citrus Peel Marmalade, Artisan Tribeca Oven Sourdough
*Lucien Albrecht Cremant D’Alsace Brut - Alsace, FR

SECOND
Raw Gulf Oysters - Champagne Sabayon, Cucumber

*The Language of Yes, Les Fruits Rouges - California

THIRD
Seared Sea Scallop - Beluga lentil salad, Banana “Guacamole”, chili jam

*Saint Clair Family Estate Sauvignon Blanc - Marlborough, NZ

FOURTH
Braised Oxtail Ragout - Rigatoni, Herbs, Truffle infused Cacio de tartufo

*Château La Roberterie Bordeaux Superieur Selectus – Bordeaux, France

FIFTH
Heritage Breed Porchetta - Fennel, Citrus, pistachio salad 

*The Language of Yes, Cuvée Sinso - CA

SIXTH
Japanese Cheesecake - spring fruit and their sauces

*Château La Roberterie Brut Exubérante Rosé – Bordeaux, France

Let's tour California together! We are happy to announce our upcoming wine dinner on Thursday November 21st at 6pm featuring 6 courses paired with a delectable variety of California wines! Truly memorable wine and food pairings only enhanced by the most lovely crowd. Wine dinners are like a fine wine they just keep getting better with age! 

This evening is $85 per person (+ tax) and will include six courses and all wine pairings (ticket price does not include gratuity). Also included will be some fun games, trivia and prizes... mixing it up a bit this time 😀

Can wait to see you and are very thankful we will spend this fun night together!

FIRST
Laos Style Pumpkin Soup - braised pork, chili oil, green onion, fish sauce
Submission Chardonnay, California

SECOND
Cobia Tostada - marinated and cooked a la plancha, crispy corn tortilla, sweet & spicy jalapeno salsa, crema, radish
Hahn Pinot Gris, Monterey

THIRD
Chilled Mussel Escabeche - rustic sourdough, sherry vinegar, saffron rouille
Smith & Hook Sauvignon Blanc, Central Coast

FOURTH
White Rabbit Bolognese - rigatoni, Pecorino Romano, pancetta, sage
Hahn Appellation Series Pinot Noir, Arroyo Seco

FIFTH
BBQ Beef - pearl onions, River’s Ridge Wild mushrooms, horseradish mashed potatoes, pan drippin BBQ sauce
Hahn Appellation Series GSM, Arroyo Seco 

SIXTH
Basmati Rice Puddin' - cinnamon, sultana raisins, stan anise, dolce de leche cream
Boneshaker Zinfandel, Lodi

Join us Thursday September 26th for our next monthly wine dinner featuring special wines from Willamette Valley and a fantastic five courses created by Wine Down's Executive Chef, Wilbur Cox Jr.

As always, expect an amazing experience, laughs, great conversation, fun giveaways, and a relaxing evening learning about great wine and food! We are excited about this dinner and cannot wait to experience it together! This evening is $85 per person (+ tax) and will include six courses and all wine pairings (ticket price does not include gratuity)

Can wait to see you and spend this great night together!

FIRST
“Fancy Toast”  - Italian burrata - Medjool date & walnut pesto, spiced thyme honey, rustic sourdough
Willamette Valley Pinot Gris, 2022

SECOND
Spanish Chorizo & Potato Croquettes” - saffron aioli, fried herbs, olive & preserved tomato salsa 
Willamette Valley Whole Cluster Pinot Noir, 2022

THIRD
“Popcorn Grits” - roasted fall squash, black truffle, ricotta & wild mushroom powder 
Willamette Valley Estate Pinot Noir, 2021

FOURTH
“New Orleans BBQ Shrimp” Alabama royal red shrimp, green onion sausage, spiced Worcestershire butter, baguette 
Willamette Valley Founder’s Reserve Pinot Noir, 2021

FIFTH
“Sticky Toffee Pudding” - date sponge cake, toffee sauce, vanilla ice cream
Willamette Valley Whole Cluster Rosé of Pinot Noir, 2022

Join us Thursday July 25th for our next monthly wine dinner featuring great wines from Sonoma/Alexander Valley and a fantastic summer six courses created by Wine Down's Executive Chef, Wilbur Cox Jr.

As always, expect an amazing experience, lots of laughs, great conversation, fun giveaways, and a relaxing evening learning about great wine and food! We are excited about this dinner and cannot wait to experience it together! This evening is $90 per person (+ tax) and will include six courses and all wine pairings (ticket price does not include gratuity)

Can wait to see you and spend this great night together!

FIRST
Peach Caprese - heirloom tomato, truffled burrata, basil oil, saba vinegar 
SIMI Chardonnay, Sonoma County

SECOND
Watermelon Gazpacho - crab claw & corn relish, cucumber, cilantro
2019 SIMI Sauvignon Blanc, Sonoma County 

THIRD
Sicilian Braised Lamb Meatball with tomato, citrus, olives, pistachio, baguette 
2018 SIMI Cabernet, Sonoma County

FOURTH
Chinese Pork Sticky Ribs - watermelon glaze, sesame, green Onion, sichuan pepper
2020 Alexander Valley Vineyards “Homestead” Red Blend, Alexander Valley

FIFTH
Prime Ribeye - cambazola “bread pudding”, house worcestershire, wild mushroom  
2022 Alexander Valley Vineyards Estate Grown Pinot Noir, Alexander Valley

SIXTH
Smore’s Bar - graham cracker, dark chocolate, marshmallow fluff
2020 Alexander Valley Vineyards “Sin Zin” Zinfandel, Alexander Valley

Please join us Thursday June 20th for our Napa Valley / Willamette Valley Dinner featuring Argyle, Markham & St. Supéry. This experience will be paired with amazing six courses created by Wine Down's Executive Chef, Wilbur Cox Jr.

As always, expect an amazing experience, lots of laughs, great conversation, fun giveaways and a relaxing evening learning about great wine and food! We are so excited for this dinner and cannot wait to experience it together! This evening is $90 per person (+ tax) and will include six-courses and all wine pairings.

We cannot wait to spend this fun night together!

FIRST
Chilled Gulf Oyster - fresh cucumber, finger lime
-Argyle Vintage Brut, Willamette Valley

SECOND
Ricotta Gnudi - sweet corn, local bacon, blistered tomatoes, herbs
-Argyle Grower Series Chardonnay, Willamette Valley, 2022

THIRD
Seared Scallop - cauliflower, golden raisin, capers
-St. Supéry Sauvignon Blanc, Napa Valley, 2022

FOURTH
Braised Duck Leg - pomegranate braised & glazed, fresh chickpeas, Israeli couscous, herbs
-Argyle Bloomhouse Pinot Noir, Willamette Valley, 2022

FIFTH
Spaghetti alla Nerano - zucchini, pecorino romano, basil
-Markham “The Artuist” Red Blend, Napa Valley, 2018

SIXTH
Bread Pudding - dark chocolate, cherry, salted caramel, sweet condensed milk
-Markham “Six Stack” Merlot, North Coast, 2021

Joel Gott Wines are food friendly, complex and elegant wines, made using the best fruit from California, Oregon and Washington. Join us Thursday, May 30, 2024 for this very delicious six course wine dinner prepared by Wine Down's Executive Chef, Wilbur Cox Jr, paired with an outstanding Joel Gott wine portfolio

Expect a fun dining experience, great conversation, fun giveaways and a relaxing evening learning about great wine and food!We are so excited for this dinner and cannot wait to experience it together! This evening is $85 per person (+ tax) and will include six-courses and all wine pairings. We cannot wait to spend this fun night together!

FIRST
“Early Summer In Maryland”  charred pickled okra, corn remoulade, Maryland style crab salad
-2017 Oregon Pinot Gris

SECOND
“The Cheese-less Grilled Cheese” sous vide local egg yolk, toasted brioche, cajun caviar, chive, sea salt
-2017 California Sauvignon Blanc 

THIRD
“If it Grows Together, It Goes Together” sweet corn ravioli, buttered corn puree, preserved blueberries, marigold
-2009 Monterey Chardonnay

FOURTH
“You Are What You Eat” venison terrine, blackberry, nasturtium, maple mustard 
-2017 California Zinfandel

FIFTH
“Not Your Average Cook-Out”  BBQ braised pork belly, peanut “baked beans”, root vegetable cole slaw
-2016 “815” Cabernet

SIXTH
“Dessert is Not a Meal; It’s a Moment” cherry clafoutis, dark cherries, butter tart, sweet cream
-2021 Washington Red Blend

A symphony of flavors awaits at this month’s very special Orin Swift Wine Dinner on April 25, 2024. Enjoy six amazing courses prepared by Wine Down's Executive Chef, Wilbur Cox Jr, paired with an outstanding Orin Swift wine portfolio - Papillon, Mannequin, 8 Years in the Desert, Slander, Machete and Palermo. Expect an intimate dining experience, great conversation, fun giveaways and a relaxing evening learning about great wine and food!

We are so excited for this dinner and cannot wait to experience it together! This evening is $145 per person (+ tax) and will include six-courses and all wine pairings. We know this will be a crowd favorite so be sure to get your tickets ASAP!

FIRST

• Shaved Spring Asparagus – Crispy Benton’s Ham, Soft Boiled Egg, Watercress, Black Truffle Vinaigrette

• Papillon Red, 2021 (Cabernet Sauvignon, Cabernet Franc, Petit Verdot)

SECOND

• Hokkaido Sea Scallop – Sweet Pea Risotto, Preserved Lemon, Pea Shoots, Radish

• Mannequin Chardonnay, 2021

THIRD

• Oyster & Pearls – Butter Poached Gulf Oysters, House Made Tagliatelle, Trout Roe, Butter Sauce, House Made Bottarga

• 8 Years In The Desert, California, 2022 (Zinfandel, Syrah, Petit Syrah, Grenache)

FOURTH

• Duck Breast – Beluga Lentils, Strawberry Agrodolce, English Peas, Crispy Duck Skin

• Slander Pinot Noir, 2022

FIFTH

• Prime Rib Eye – Wild Mushroom Rub, Cambozola Spoon Bread, Appalachian Worcestershire, Crispy Horse Radish

• Machete Red, Napa Valley, 2020 (Petit Sirah, Syrah, Grenache)

SIXTH

• Chef Jake’s Japanese Cheesecake – First of the Season Strawberries, Shaved Bitter Chocolate

• Palermo Cabernet Sauvignon, Napa Valley, 2021

*ingredients are subject to change due to availability

Due to the limited space, parties may be sat together to maximize space. No refunds for cancellations after 4/19/24.

Let's celebrate Leap Year with our first Wine Dinner of 2024!!! Join us for our February Italian Wine Dinner on February 29th at 6pm! This time, we are going to mix it up a bit with multiple different wineries to pair perfectly with an amazing Italian feast created by our Executive Chef, Wilbur Cox.

This evening is $100 per person (+ tax) and will include six-courses and all wine pairings. This is sure to fill up quick, so get your tickets today!

PRIMO

• Scallop Crudo - winter citrus, fennel, pistachio, chili

• Freixenet Prosecco

SECONDO

• Prime New York Strip Carpaccio - almond “salsa di noci”, caper, blood orange, toast

• Soave Pieropan

TERZO

• Tuna Conserva - green garbanzo, preserved tomato, white anchovy, citrus, herbs

• Friuli Grave Pinot Grigio

QUARTO

• Fresh Ricotta Agnolotti - tart cherry, black pepper, saba vinegar, chervil

• Castello Banfi Centine Toscana Red Blend

QUINTO

• Braised Octopus - gemelli pasta, red wine tomato sauce, bone marrow, cerignola olive

• Allegrini Valpolicella

SESTO

• House Made Flat Bread - vanilla mascarpone, roasted pear, watercress

• Barone Montalto Sicilia Nero d’Avola/Cab

*ingredients are subject to change due to availability

Due to the limited space, parties may be sat together to maximize space. No refunds for cancellations after 2/23/24.

One of our favorite times of the month is here again! Our April Wine Dinner on April 13th at 6pm will feature JUSTIN Vineyards from Paso Robles & Landmark Winery from Sonoma Valley! This evening will include six-courses from Executive Chef, Wilbur Cox.

This dinner is $90 per person + tax and includes all wine pairings. This is sure to fill up quick, so get your tickets today! You can buy your tickets securely online or in person at Wine Down Bistro or Neighbor of Wine Down.

FIRST

• Rabbit Terrine - apple & onion mostarda, parsley and radishes, baguette

• Landmark Chardonnay, Sonoma County

SECOND

• Savory Local Bacon Flan - first of the year shelling beans, wild mushrooms, green garlic, confit egg yolk

• Landmark Pinot Noir, Overlook

THIRD

• Smoked Corn Pierogi - first of the year Florida sweet corn, black truffle beurre blanc, pecorino

• Justin Sauvignon Blanc, Central Coast

FOURTH

• Confit Pork Belly - Asian pear, fresno chili marmalade, Thai basil

• Justin Cabernet Sauvignon, Paso Robles

FIFTH

• Braised Lamb Shank - eggplant ghee, green chickpeas, chermoula

• Justin “Isosceles” Red Blend, Paso Robles

SIXTH

• White Chocolate Bread Pudding - strawberry-rhubarb chutney, black pepper ice cream

• JNSQ Rosé Cru, California

*ingredients are subject to change due to availability

Due to the limited space, parties may be sat together to maximize space. No refunds for cancellations after 4/10/23.