Menu:
Appetizer while boarding:
Smoked Mozzarella Crostini with Tomato and Basil
Wild Mushroom Dip with Toasted Pita Chips
The Dinner
1st course: Seared Diver Scallops, Gold Potato and Lobster Salad, Avocado Cilantro Oil
2nd course: Figs, Prosciutto and Walnuts Salad, Balsamic-Caramelized Onion Vinaigrette
3rd course: Bentons’ Bacon Wrapped Pork Tenderloin, Red Eye Gravy
Mashed Potatoes with Leeks
Haricots Verte with Pinenuts
4th course: Traditional Shortcake Biscuits with Fresh Fruits and Chantilly Cream
This wonderful food from Chef Holly at EOS catering will be paired with different wines from Dinwiddie Distributing. A representative will be on board to talk about the wines and why they are matched to the different food.
This popular event has very limited seating. Order Online or call 865-524-9411 today!
Mark your calender for the next Wine Train on September 18.
Learn about our other speciality events: Railgates, Pumpkin Express, and Christmas Express |