For more information about this event
or to make reservations, please email: sales@interlakeninn.com

RESERVE NOW

Wine and Dine Festival

Saturdays:
​March 11  •  March 25

​NEW! If you love wine and want to learn more about it, our First Annual Winter Wine & Dine Festival is for you! Each of the four Saturdays we will host a themed wine pairing and dinner for two in the Vineyard prepared by our executive chef, John Welch.

The Five course dinner including wine at each course (see Menus below)​

• March 11th:  New World/Old World
• March 25th: Backpack through Europe

Each weekend there will be a Guest Speaker on the wines offered

 
Package includes:

• Overnight Accommodations
• Petit Fours upon arrival in your Guestroom
• Five course dinner for 2 with wine pairings (3 hour event)
• Hot Breakfast the next morning

Price:
$309+ tax ($340.06 total).
Gratuity for your server is not included and we ask that you tip accordingly.  (Guestroom upgrades are available for additional fee)

MAKE IT A WEEKEND OF FOOD & WINE! Add a Friday Night stay to our Wine & Dine Festival Package on these dates:​

• Friday, March 10 - So many grapes, so little time to taste and learn! Add your Friday night stay for $199+tax ($228.85 total) that will include early check-in at Noon and a Flight of Wines in Morgan's on Friday evening. A guest speaker will be available to answer all your questions as you taste some amazing wines and learn where they come from and their characteristics.
• Friday, March 24 - Interlaken Cooking School - book both packages back-to-back and receive a $50 Gift Card for Morgan's to be used between April 1 and December 31, 2017. Learn More about our Cooking School

WINE & DINE FESTIVAL MENUS
All dinners include 1st course chef’s choice hors d'oeurves paired with wine.

Saturday, March 11th: New World / Old World 
 
1st Course
Scallop and crab, baby beets, tangerines, baby arugula, walnut bread and white wine vinaigrette 

2nd Course
Lobster and chicken roulade, cauliflower cream, Serrano ham, sugar snap peas and black trumpets

3rd Course 
Rib eye steak, steak fries, chimichurri, upland cress and red wine reduction

4th Course 
Chocolate almond financier, bourbon cream, tipsy cherries 


Saturday, March 25th: Backpack through Europe 

1st Course
Jonah crab salad, heirloom tomatoes, cream corn, pimento aioli and mache
 
2nd Course
Diver Sea scallop, barley tabouleh, lemon honey, chestnut and Vidalia onion jam

3rd Course
Mediterranean rubbed lamb sirloin, Yukon potato soufflé, king oyster mushrooms, Swiss chard  and salsify

4th Course
Grand Marnier soufflé, crème anglaise, berries, chocolate crumble