UNIQUE MOUNTAIN TOP WINE DINNER SERIES STARTS JAN 22ND AT CRANMORE
Wine lovers and gourmands take note- Cranmore Mountain in North Conway, NH resumes its award-winning Mountain Top Wine Dinner Series on Saturday, January 22, 2011
NORTH CONWAY, NH — Wine lovers and gourmands take note- Cranmore Mountain in North Conway, NH resumes its award-winning Mountain Top Wine Dinner Series on Saturday, January 22, 2011. Reservations for the exclusive limited seating event are being taken now. The Meister Hut Wine Dinners take place on four nights during Cranmore's winter operating season. The dinners were launched in 2008 to great acclaim and received a Best of New Hampshire award for mountain-top dining in 2008. The feasts feature a four-course menu with wine pairings in the rustic setting of the mountaintop Meister Hut. Guests choose between a selection of five entrees, each accompanied by wine carefully matched to each course. Diners reach the summit via the high-speed express quad. The dinner is open to skiers and non-skiers alike with a welcome reception starting at 6pm each evening.
Limited seating is available and advanced reservations are required. Ages 21+ only. Tickets are $150 per person and include round trip lift transportation to and from the summit; a 4-course dinner and wine pairings matched to each course. Advanced reservations may be made online at www.cranmore.com or by calling 603-356-5544 ext. 248.
This winter the dinners will be offered on the following dates: Jan. 22, 2011, Feb. 5, 2011, Feb. 19, 2011, Mar. 5, 2011
Dinner Menu
Soup: Sherried Lobster and Wild Mushroom Bisque
Appetizers (choice of one):
· Grilled Shrimp Cocktail
· Escargot Florentine Trois Fromage
· Venison Caramalized Vidalia Onion and Roasted Garlic Tart with a Fennel and Burgundy Jus
Intermezzo
Entrée (choice of one):
· Halibut Braised with White Wine and lemon, Served with Main Lobster and Crab, topped with a Lobster Roe Hollandaise, served with Lemon Dill Jasmine Rice
· Pork Tenderloin Stuffed with Mission Fig and Fontana, Topped with a Cabernet Caramelized Shallot Pan Sauce and Roasted Fingerling Potatoes
· Grilled Angus Tournados of Beef Tenderloin, Served with Brie Cheese Yukon Gold Mashed Potatoes, and a port Wine Roasted Garlic Herb Demi Glaze, Topped with Leek Frites
· Pan Seared Muscovy Duck Breast with a Brandied Peach and Clementine Orange Sauce with Wild Rice Risotto
Dessert Du Jour: Fresh Wild Berry Tart served with Fresh Homemade Whipped Cream, served with a 10 year old Tawny Port
