Guests will gather at Frothy Monkey Franklin to taste wines together that have been perfectly paired with coursed menus designed by our Chef, Chase Ingalls and our BAKERY pastry chefs. Chef Chase’s approach to these dinners is to source the highest quality seasonal ingredients and create a menu that combines creativity, thoughtful flavor profiles and dishes that are truly inspired by the relationship between the food and wine. Each dinner is $65 + tax + tip per person.
March 28-29, 2019
5 Courses Paired with Wines of the Northwest
smoked paprika crusted ahi tuna
with chilled edamame and mango salad and pomegranate molasses.
pairing: milbrandt dry riesling
pan seared fresh seasonal fish
with fried corn and potato hash, micro cilantro, radish and ancho sabayon.
pairing: pacific rim gruner vetliner
confit chicken thigh
with white bean cassoulet, apple braised cabbage and black garlic chicken bone broth.
pairing: browne family chardonnay
herb roasted pork roast
with creamy broccoli rabe, butter bean and tomato bread pudding and basil infused evoo.
pairing: resonance pinot noir
opera cake?almond sponge cake, layered with a french espresso buttercream and chocolate ganache. topped with a chocolate mirror glaze, almond tuile and a frothy monkey chocolate medallion.
pairing: mullan road cellars columbia valley red
Please email firstname.lastname@example.org with questions.
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