BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART;VALUE=DATE:20230610 DTEND;VALUE=DATE:20230611 TRANSP:TRANSPARENT X-MICROSOFT-CDO-ALLDAYEVENT:TRUE SUMMARY:Lost Cellars Wine Dinner at Terrain Restaurant DESCRIPTION:Lost Cellars will be found at Terrain Restaurant in Bellaire on June 10th for a five course wine dinner featuring their newly released wines. It's $80 per person plus tax and gratuity. For reservation call (231) 350-7301 or visit https://www.terrain-restaurant.com/\n\n\n\nMenu is as follows:\n\nFirst Course\n\nPeas and Carrots paired with Cayuga 2022\n\nEnglish peas\, cheddar carrots grits\, carrot\, yellow beet crumble\, mint\n\nSecond Course\n\nPheasant Confit paired with Estate Riesling\n\nParsnip puree\, hard cider braised cabbage\, turnip\, buttered leeks\n\n\n\nThird Course\n\nLamb Pastrami paired with Venetian\n\nBeet sumac reduction\, yogurt\, caraway oil\, watercress\, pickled shallot\n\nForth Course\n\nDuck Lasagna paired with Incognito\n\nDuck ragu\, semolina pasta\, spinach\, mushrooms\, basil cream\, broccolini\, cured egg yolk\n\nFifth Course\n\nBeehive Tart paired with Temptress\n\nHoney chamomile mousse\, raspberry jam\, caramelized white chocolate\, honey\, shortbread X-ALT-DESC;FMTTYPE=text/html:
Lost Cellars will be found at Terrain Restaurant in Bellaire on June 10th for a five course wine dinner featuring their newly released wines.  \;It'\;s $80 per person plus tax and gratuity.  \;For reservation call (231) 350-7301 or visit \;https://www.terrain-restaurant.com/
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\nMenu is as follows:
First Course
\nPeas and Carrots paired with Cayuga 2022
\nEnglish peas\, cheddar carrots grits\, carrot\, yellow beet crumble\, mint
Second Course
\nPheasant Confit paired with Estate Riesling
\nParsnip puree\, hard cider braised cabbage\, turnip\, buttered leeks
\nThird Course
\nLamb Pastrami paired with Venetian
\nBeet sumac reduction\, yogurt\, caraway oil\, watercress\, pickled shallot
Forth Course
\nDuck Lasagna paired with Incognito
\nDuck ragu\, semolina pasta\, spinach\, mushrooms\, basil cream\, broccolini\, cured egg yolk
Fifth Course
\nBeehive Tart paired with Temptress
\nHoney chamomile mousse\, raspberry jam\, caramelized white chocolate\, honey\, shortbread