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Bethel Heights Vineyard Wine Dinner
Four courses, four wines, $75 plus tax and gratuities
Thursday, May 30, 2013, 6:30 p.m.

Co-owner Jessie Casteel will be on hand to enjoy this special dinner paired with the wines from her family’s vineyard. Make your reservation today to spend the evening enjoying the Bethel Heights’ wines with Executive Chef Nadia Tilkian’s exquisite meal.

FIRST COURSE
Poached Lobster
Fava Bean Salad, Vanilla Scented Meyer Lemon Broth
Wine: 2010 Bethel Heights Riesling, Willamette Valley

SECOND COURSE
Warm Brie Flan
Upland Cress, Poached Pear and Champagne Vinaigrette
Wine: 2011 Bethel Heights Chardonnay, Willamette Valley

ENTRÉE
Duo of Roasted Pheasant Breast and Crisp Pheasant Wonton
Mirabelle Plum Sauce, Baby Japanese Eggplant
Wines: 2011 Bethel Heights Estate Pinot Noir, Willamette Valley
and 2008 Bethel Heights Casteel Reserve Pinot Noir, Willamette Valley

DESSERT
Cherry Compote with Pistachio Praline White Chocolate Brulee and Cherry Sauce

Coffee and mignardises

Reservations required at 630.942.6881.

Middlebury Farms
Farm to Table Wine Dinner
Friday, June 14, 6:30 p.m.
Four courses, four wines, $75 plus tax and gratuities

With a focus on the organic produce from Middlebury Farms, Waterleaf brings you spring’s bounty direct from the farm. Perfectly prepared dishes paired with exquisite wines kicks off the fresh abundance of summer’s early vegetables.

FIRST COURSE
Seared Scallop
Pickled Radish Salad, Baby Arugula Oil, Micro Greens and Ginger Broth
Wine: Tablas Creek 2011 Cotes de Tables Blanc, Paso Robles

SECOND COURSE
Baby Arugula and Beet Salad
Shaved Pleasant Ridge Reserve, Hazelnuts and Chervil Vinaigrette

ENTREE
Roasted Pork Tenderloin
Baby Turnip-Swiss Chard Stew, Crispy Kale and Natural Jus
Wines: Rex Hill 2011 Pinot Noir, Willamette Valley
Honoro Vera Organic Monastrell, Jumilla

DESSERT
Carrot Cake
Vanilla-Caramelized Baby Turnip Carrot Sauce, Vanilla Ice Cream
Wine: Pacific Rim Vin de Glaciere Riesling, Columbia Valley

Reservations required at 630.942.6881.

Celebrate Father’s Day
Sunday, June 16, 11 a.m. to 4 p.m.
3-course prix fixe menu
$32 adults and $15 ages 12 and under
Reservations required at 630.942.6881

MENU:

STARTERS

Soup of the Day
Roasted Corn and Leek Chowder

Croque Monsieur
Toasted Ham and Cheese

Baked Brioche
Blueberry Compote

Blue Cheese En Croute
Baby Field Greens, Zante Currants , Walnuts Champagne Vinaigrette

Smoked Salmon
Grated Egg, Capers, Red Onion and Horseradish Cream Fraiche

Quiche
Bacon, Onions, Swiss Cheese, Petit Salad

ENTREES

Blue Cheese Crusted Filet
Asparagus, Dauphinoise Potato, Wild Mushroom Sauce

Salmon
Warm Peruvian Potato-Haricots Verts Salad, Mustard Vin Blanc

Halibut
Cauliflower-Parmesan Puree, English Peas, Tomato Beurre Blanc

Roasted Pork Tenderloin
Potato Gratin, Baby Carrot, Peach-Ginger Sauce

Crispy Chicken Breast
Biscuits, Sausage Gravy, Asparagus

DESSERTS

Crème Brulee
Fresh Berries

Key Lime Pie
Toasted Meringue

Banana Cake
Caramelized Bananas, Chocolate Sauce

Chocolate-Peanut Butter Mousse
Strawberry Coulis

Berry Crostada
Caramel, Vanilla Ice Cream




To register for any events, or for more information about Waterleaf, please call (630) 942-6881.