Simon Pearce
The Mill
Quechee, VT

1760 Quechee Main Street
Quechee, Vermont
802.295.1470

Greeting Fellow Wine Lovers,

We are very pleased to release the lineup for this season's Wine Dinner Series at Simon Pearce Restaurant in Quechee, Vermont. As in years past, our Wine Dinners are relaxed and informal with personalized visits from our host to your table. Make your reservation for a time that suits you and enjoy 5 courses, each matched specifically to a different wine, as prepared by Chef Joshua Duda and his creative culinary team.

We are happy to let you know that we will continue to offer our Wine Dinners for $62 (plus tax and gratuity) per person.

Space is limited so please call us at (802) 295-1470 or make your reservations online. We will be sending out menus and more information for each dinner as they approach.

Simon Pearce Wine Dinner Series 2009-2010
Quechee, Vermont

Thursday, March 11
Italy - Frederic Wildman Imports with Mark Raymond

Wednesday, April 14
W.J. Deutsch & Sons with Robert Scheele

Thursday, May 6
Carneros, California - Truchard with Tony and JoAnn Truchard

Wildman Southern Italy Wine Dinner
Thursday, March 11

Often referred to as "the biggest little wine company in America," Frederick Wildman and Sons was founded after the repeal of prohibition and has been importing fine wine into the US for the past 75 years.

We are excited to focus on wines from the southern Italian section of their portfolio for our March wine dinner on Thursday, March 11th. We will present wines from Rapitala in Sicily, Re Manfredi located in Basilicata (think the arch of the boot of Italy), and Castello Monaci in Apulia (the heel). Mark Raymond, New England Regional Manager for Frederick Wildman and Sons, will join us for the evening to guide us through an inspiring evening of food and wine with the following menu created by Chef Josh and his team.

White Anchovy Grilled Flat Bread
taleggio, zucchini, Italian parsley
Tenuta Rapitala, "Piano Maltese" '08, Sicily
(50% Grillo/50% Catarratto)

Marinated Calamari Salad
arugula, grilled peaches, cherry peppers
Re Manfredi, Bianco '08, Basilicata
(70% Muller Thurgau/30% Traminer)

Veal and Prosciutto Scaloppini Roll
gorgonzola ravioli, radicchio, sage
Castello Monaci, "Liante" '07, Salice Salentino
(80% Negroamaro/20% Malvasia Nera di Lecce)

Braised Local Lamb Meat Ball
black olives, basil, roasted plum tomato sauce
Castello Monaci, "Artas" Primitivo '07, Salento
(85% Primitivo/15% Negroamaro)

House Made Ricotta Cheesecake
pine nut brittle, anise and golden raisin compote
Tenuta Rapitala, Cielo Dalcamo '04, Sicily
(50% Sauvignon Blanc/50% Catarratto)

We look forward to having you join us.

All menus subject to change

Chef Joshua Duda and Team
Wine Spectator Magazine "Best of Award of Excellence" Winner