Spirit of the Season: Elevated 5-Course Dinner and Wine Pairings

Join us for an intimate Spirit of December Five-Course Dinner, crafted to evoke warmth, festivity, and winter sophistication. With limited seating, this curated evening brings together seasonal flavors, refined pairings, and the cozy magic of December—all in one unforgettable experience.

See menu below:

Course One — Amuse-Bouche

Brûléed Humboldt Fog

Caramelized chèvre atop peach preserves, served with rosemary–sea salt focaccia crisps

Paired with: Hofstätter Gewürztraminer — floral, aromatic, delicately spiced

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Course Two — Salad

Charred Pear & Winter Greens

Arugula, flame-charred pear, shaved beet and fennel, candied pecans, and Gorgonzola

Finished with a maple–rosemary vinaigrette

Paired with: Hofstätter Pinot Grigio — crisp, mineral-driven, beautifully balanced

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Course Three — Poultry

Roasted Squab à la Maison

Served with velvety cauliflower purée, cranberry gastrique, and toasted rosemary

Paired with: Hofstätter Pinot Nero — refined, earthy, and elegantly structured

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Course Four — Beef

Filet en Croûte, Sous Vide

Tenderloin wrapped in golden puff pastry and tied with a leek ribbon

Presented on a chimichurri wreath and jeweled with pomegranate arils

Paired with: Hofstätter Pinot Nero — deep cherry, forest floor, and soft tannins

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Course Five — Dessert

Citrus & Olive Oil Gateau

Blood orange and mandarin olive oil cake, finished with chocolate-dipped candied orange peel

Paired with: Amaro dell’Etna — volcanic botanicals, citrus peel, warm spice, bittersweet finish

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Also check out other Workshops in Plainfield.