Spring Rosé Dinner

Saturday, April 22nd 7:30pm $85 per person

Enjoy a variety of dry rose’ styles, perfectly paired in four courses by
Chef Adam D. Stein, just in time for summer sipping.

Matua, Pinot Noir, New Zealand

An elegant dry rose’ made from 100% Pinot Noir. Just the second vintage from this producer. Crisp & dry with strawberry & tangerine notes. A beautiful example of New World rose’.

paired with :

Cured Steelhead Trout

Trout roe, coconut water gelee, grapefruit soda

Bergerie de Hortus, Coteaux Du Languedoc

This is a lovely savory example of rose’ from the Languedoc region of France.

A blend of Grenache & Syrah with a light effervescence and bright acidity.

paired with :

Pickled Strawberries & Roasted Baby Beets

Greek yogurt, bee pollen, burnt honey

Purato Rosé Terre Siciliane

This bright pink and distinctive dry rose’ is made with certified organic Nero d’Avola grapes.

paired with :

Langenfelder Bacon Chop

Three grain salad, ramp vinaigrette

Mas de Daumas Gassac Rosé Frizant

This big, fruit forward Cabernet blend rose’ is gorgeous as an aperitif or as accompaniment to dessert.

Not too dry, not too sweet and the perfect amount of sparkle.

paired with :

Almond Cake

lemon curd, rhubarb compote

Red’s Table 11150 South Lakes Drive, Reston, VA 20191
www.redstableva.com 571.375.7755