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DTSTART:20251105T010000Z
DTEND:20251105T030000Z
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SUMMARY:Carrabba's Wine Dinner (Member Event)
DESCRIPTION:Our next wine dinner will be on November 4th at 6:00 . The cost of this wine dinner is $70.00 per person. The wines below differ from the corporate wine dinners. Please let us know if you will be joining us and how many people and we will get you all on the list. We hope to see you all in November.\n\n \n\n\nCourse 1\n\n\n\nFall Salad with Fig Vinaigrette**\n\n\n\nRomaine lettuce\, spinach\, red onion\, and grape tomatoes tossed in a fig vinaigrette\, sprinkled with pistachios and topped with wood-grilled shrimp\n\n \n\n.WINE PAIRING: VILLA ANTINORI TOSCANA BIANCO\n\n\n\nCourse 2\n\n\n\nPenne Franco with Chicken\n\n\n\nPenne pasta tossed with garlic\, olive oil\, sun-dried tomatoes\, sauteed mushrooms and olives topped with wood-grilled chicken and grated ricotta salata\n\n \n\n\n\nWINE PAIRING: SANTA CRISTINA TOSCANA CABERNET SAUVIGNON\n\n\n\nCourse 3\n\n\n\nGrilled Sirloin* with Jumbo Raviolo\n\n\n\nOur 10oz sirloin\, wood-grilled with Mr. C's Grill Baste\, olive oil and herbs\, topped with a jumbo raviolo filled with a creamy romano\, parmesan cheese and black pepper sauce\, drizzled with browned compound butter. Served with a side of broccoli au gratin\n\n \n\nWINE PAIRING: VILLA ANTINORI TOSCANA ROSSO\n\n\n \n\n\nCourse 4\n\n\n\nCaramel Apple Crumble\n\n\n\nWarm cinnamon apples under a golden-brown\, crumbly topping with vanilla ice cream and salted caramel sauce\n\n\n\nWINE PAIRING: TORMARESCA CHARDONNAY
X-ALT-DESC;FMTTYPE=text/html:Our next \;wine \;dinner \;will \;be on November 4th \;at 6:00 . The cost of this \;wine \;dinner \;is $70.00 per person. \; \;The wines below differ from the corporate wine dinners. \; \;Please let us know if you will be joining us and how many people and we will get you all on the list. \; We hope to see you all in November.
\n\n \;
\n\n\n\n\n
Fall Salad with Fig Vinaigrette**
\n
\n
Romaine lettuce\, spinach\, red onion\, and grape tomatoes tossed in a fig vinaigrette\, sprinkled with pistachios and topped with wood-grilled shrimp
\n\n
\;
\n\n
.WINE PAIRING: VILLA ANTINORI TOSCANA BIANCO
\n
\n
Penne Franco with Chicken
\n
\n
Penne pasta tossed with garlic\, olive oil\, sun-dried tomatoes\, sauteed mushrooms and olives topped with wood-grilled chicken and grated ricotta salata
\n\n
\;
\n\n
\nWINE PAIRING: SANTA CRISTINA TOSCANA CABERNET SAUVIGNON
\n
\n
Grilled Sirloin* with Jumbo Raviolo
\n
\n
Our 10oz sirloin\, wood-grilled with Mr. C'\;s Grill Baste\, olive oil and herbs\, topped with a jumbo raviolo filled with a creamy romano\, parmesan cheese and black pepper sauce\, drizzled with browned compound butter. Served with a side of broccoli au gratin
\n \;
\n\n
WINE PAIRING: VILLA ANTINORI TOSCANA ROSSO
\n
\;
\n\n\n\n\n
Caramel Apple Crumble
\n
\n
Warm cinnamon apples under a golden-brown\, crumbly topping with vanilla ice cream and salted caramel sauce
\n
\nWINE PAIRING: TORMARESCA CHARDONNAY
\n