Wine Pairing Dinner with Barboursville

Recently at the Museum of the American Revolution‘s Liberty Hall we prepared a special wine pairing dinner for a private party. All courses were paired with fine wines from Barboursville Vineyard. This collaborative dinner was a big hit with the VIP guests in attendance and we want to give you a sneak peek of the culinary experience they enjoyed.

Passed Hors d’Oeuvres 

  • Maryland Crab Summer Roll – Pickled Carrots,Watermelon Radish, Basil, Mustard Sauce
  • Tamworth Prosciutto Wrapped Watermelon with Aged Balsamic, Ricotta Salata
  • Beet Cured Salmon, Crispy Rice, Pickled Onion, Fried Caper, Dill Crema
  • Chilled Avocado & Grapefruit Gazpacho

Paired with 2014 Cabernet Franc Reserve  and 2015 Viognier Reserve 

Fish Course  

Sous Vide Octopus, Guanciale, Smoked Potatoes, Salsa Verde, Preserved Lemon

Paired with 2015 Vermentino Reserve 

Octopus first course


American Kobe Carpaccio Lemon-Dijon Sauce, Shaved Fennel Cheese, Local Arugula, Citrus Zest

Paired with 2014 Nebbiolo Reserve 



Main Course

Grilled Double Cut Lamb Chop with Red Thumb Potatoes, Butter Peas, Morels, Cucumber Blossoms

Paired with 2013 Octagon

Main Course, Lamp Chops


Pennsylvania Cheese Tasting 

Birchrun Blue, Red Cat and Tomme Mole with Membrillo, Marcona Almonds, Pear Chutney and Pistachio Brittle

Paired with Paxito 2013


Raspberry Cream, Roasted Pistachio Biscuit, Strasberries, Wine Gelee, Labne Anglaise, Meringue Grissini

Paired with 1814 Brut Rosé Cuvée

Raspberry cream

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