- Offered February 2!
The Chef and Sommelier team of Scott Riesenberger and Laura Winter Falk head to Rochester, NY for a one-of-a-kind culinary and wine experience inspired by the bounty of the Finger Lakes.
Quick Details
Winter Wine Pairing Dinner Series
Sommelier-Guided Wine Dinner at La Tourelle
This winter La Tourelle Hotel and Bistro in Ithaca is offering a 3-part wine pairing dinner series on select dates in January, February and March, 2023. Featuring themed menus of fine dining fare crafted by Chef Michael and curated wine selections paired and presented by Experience! The Finger Lakes owner and sommelier Laura Winter Falk.
Experience a culinary and wine tour de force of France, Italy, and the U.S. in this engaging dinner series. Each 4-course dinner will be hosted by Laura who will share insights on each course’s wine pairing as you savor the expertly prepared dish from Chef Ryan.
Pricing:
$145 per person for January 21st (France and the Finger Lakes)
$145 per person for February 14th ,Valentine’s Day (Italy)
$145 per person for March 18th (Contemporary American)
OR
$390 per person for the complete 3-part dinner series
Bistro doors open at 6:30pm, 1st course is served at 6:45pm.
Reservations required – email [email protected] or call La Tourelle at 607-273-2734 to reserve your table
Limited availability. Tax and Gratuity not included.
Make it weekend with special overnight pricing at La Tourelle: La Tourelle is offering a special rate exclusively for those joining this wonderful dinner series. Call the La Tourelle reservation desk to book your overnight stay starting at just $99/night for the January and February event and $139/night for the March event. Just call 607-273-2734 and mention your wine-pairing dinner reservation and they’ll take care of the rest!
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Amuse bouche:
paired with Louis Métaireau “Petit Mouton” Muscadet Sur Lie 2020, Sèvre-et-Maine, France
Fresh catch ceviche
Mint, shallot, jalapeno, lime juice, olive oil, crostini
or
Crispy Eggplant Sticks with Arribiata Sauce (Veg)
First Course:
paired with Damiani Wine Cellars Brut Methode Champanoise 2014, Seneca Lake, New York
Lobster Bisque
Crème fraische, micro cilantro
or
Vegan Tomato Bisque
Battered & marinated tofu, micro cilantro
Second Course:
paired with Domaine La Suffrene Rosé 2020, Bandol, France
Beef tartar
Grain mustard, avocado, shallot, olive oil, soft poached quail egg
or
Roasted Banana Pepper,
quinoa, faro, wild mushroom, coconut red pepper cream sauce
Intermezzo
Seasonal sorbet
Main Course:
paired with In Our Element Can’t Stop Won’t Stop 2018, Seneca Lake, New York
Pan Roasted Quail
wild rice and mushroom filling, seasonal vegetable, huckleberry and chipotle compote
or
Grilled Portobello Steak
creamy vegan risotto, asparagus
Dessert :
paired with Fox Run Vineyards Ruby Port, Seneca Lake, New York
Flourless Chocolate Coulant Cake
chantilly cream, warm strawberry and rhubarb sauce
-
Amuse bouche:
paired with Sparkling Franciacorta Brut, Lombardy, Italy
Porcini and Ricotta Bruschetta
First Course:
paired with Verdicchio, Marche
Grilled Radicchio Salad
aged balsamic, shaved pecorino romano, toasted pine nuts, sun dried tomato
Second Course:
paired with Chianti Classico, Tuscany
Roman New Year Lentil Stew, served with or without spicy Italian sausage
Third Course:
paired with Soave Classico, Veneto
House-rolled Ricotta Gnocchi, gorgonzola cream
Main Course:
paired with Pinot Nero, Trentino-Alto Adige
Veal Scallopini
marsala wine sauce, creamy herb polenta
or
Eggplant Scallopini
marsala wine sauce, creamy herb polenta
Dessert :
paired with Moscato d’Asti, Piedmont
Vanilla Bean Panna cotta
fresh berries, biscotti
** Specific wines will be updated by mid- January
-
Amuse bouche:
paired with Luke Syrah 2019, Wahluke Slope, Columbia Valley, Washington State
Stuffed Madjool Dates with gorgonzola and bacon
or
Gorganzola-stuffed Madjool Dates
First Course:
paired with Gruet Sparkling Brut Rosé NV, New Mexico
Maryland-Style Crab Cake, remoulade, micro cilantro
or
Black Bean Croquette
Second Course:
paired with Navarro Vineyards Chardonnay 2019, Mendocino, Central Coast, CA
Corn and Crab Chowder
or
Corn Chowder
Third Course:
paired Barnstormer Winery Saw Mill Creek Cabernet Franc 2021, Finger Lakes, NY
Charred Octopus , compound herb and garlic butter, arugula, citrus vinaigrette
or
Warm White Bean Succotash
Main Course:
paired with Stags’ Leap Winery Merlot 2019, Napa Valley CA
Pistachio-Crusted Rack of Lamb, celery root puree, mint pistou
or
Pistachio-Crusted Tempeh, celery root puree, mint pistou
Dessert :
paired with Finger Lakes Cider House Royal Cider 2018, Finger Lakes, NY
Warm Apple Tart, local vanilla bean ice cream