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Fork + Bottle: Bonny Doon Vineyards

Thursday, May 25, 2017
6:30pm
Proof on Main
$90 per person

Do you love a fine wine? Craft beer? Sipping bourbon? So do we. Join us for our Fork + Bottle dinner series where we highlight our favorite guest brewers, distillers and winemakers with special pairings for tasting menus prepared by executive chef Mike Wajda. In May, we’re welcoming Bonny Doon Vineyards for a four-course dinner with wine pairings. The evening will kick off with a reception and passed canapés, followed by dinner including wine pairings led by special guest Randall Grahm, owner and winemaker at Bonny Doon Vineyards.

> Seats are limited! Call 502.217.6360 to reserve
> Invite friends via Facebook

Reception
chef snacks x3
2016 BONNY DOON Vin Gris de Cigare,  Central Coast 
~
CITRUS CURED HAMACHI
PEAR BROTH, PLUM, FENNEL, CALABRIAN OIL
2016 BONNY DOON Gravitas, California
~
BISON & BRESAOLA TARTARE
WOODLAND FARM BISON, PUMPERNICKEL CRUMB, FENNEL AIOLI
2014 BONNY DOON Old Telegram, Del Barba VIneyard, Contra Costa County, CA
~
FARMER JOE’S DUCK
MISO KUMQUAT PUREE, DUCK LIVER MOUSE, FARMER’S MARKET DELIVERY
2014 BONNY DOON  Le Cigare Volant en Foudre, Central Coast, CA
2014 BONNY DOON  Le Cigare Volant, Central Coast, CA
~ 
MAPLE FRENCH TOAST
FOIE GRAS ICE CREAM, HAZELNUTS, BAYLEAF CRUMB
2014 BONNY DOON  Vinferno, Beeswax Vineyard, Arroyo Secco, CA