Red Newt Chef Jeremy Personius has prepared a series of wine and food pairing dinners that will span April until November featuring wines from the cellar Team at Red Newt. Join our Winemaking team as we taste through some great wines paired with four courses created by Chef Jeremy and gain insight behind wine and vintage.
<h2>The Menu<img class=" wp-image-1014 alignright" src="https://rednewt.com/wp1/wp-content/uploads/2019/03/newtglass_onionstudio2013-153x300.jpg" alt="wine glass" width="253" height="479" /></h2>
<strong>First Course</strong>
Smoked trout Pea shoots Carrots, Parsnips
<em>2015 Curry Creek Vineyards Gewurztraminer</em>

<strong>Second Course</strong>
Pork Tenderloin Terrine, Breakfast Radish, Fennel Butter, Gouda, Pepitas
<em>2012 Bullhorn Creek Vineyard Riesling</em>

<strong>Third Course</strong>
Roasted Lamb Shoulder stuffed with cherries and Herbs
Roasted Root Vegetables and Seasonal Green Vegetable
<em>2017 Kelby James Russell Cabernet Franc</em>

<strong>Dessert</strong>
Strawberry and Raspberry Rhubarb Cornmeal Shortcakes
<em>2006 Legacy</em>
<h2>The details...</h2>
<ul>
 	<li>Dinners the second Friday of each month</li>
 	<li>6:00pm arrival with thematic wine tasting</li>
 	<li>6:30pm seating for Dinner</li>
 	<li>advance sales only - tickets available online, in person or by phone</li>
 	<li>seating limited to 44 guests $75 (+ sales tax) per person</li>
</ul>
<a href="https://rednewt.com/wp1/event-tickets">Click here to purchase tickets online</a>

...or call 607-546-4100 ext 1