Reception and Education Style Wine Tastings Sample Menus

Level I

Charcuterie Display with Mustards & Preserves
International & Domestic Cheese Display with Dried Fruit and Marcona Almonds
OPTIONAL: Elevated Cheese Selections Including Hard and Soft Cheeses From All Over the World As Well As Honeycomb & Balsamic Pearls. Additional $2 per person.
House Rosemary Roasted Mixed Nuts
Olives Marinated with Orange Peel and Herbs
Truffled Popcorn
Choice of One Vegetable Based Item

 

Level II

Charcuterie Display with Mustards & Preserves
International & Domestic Cheese Display with Dried Fruit and Marcona Almonds
OPTIONAL: Elevated Cheese Selections Including Hard and Soft Cheeses From All Over the World As Well As Honeycomb & Balsamic Pearls. Additional $2 per person.
House Rosemary Roasted Mixed Nuts
Olives Marinated with Orange Peel and Herbs
Truffled Popcorn

Choose 2 Vegetable Based Options:
Mixed Green Salad- Roasted Tomatoes, Slivered Almonds, Goat Cheese, Croutons, Champagne Vinaigrette
Brussel Sprout Skewers With Korean BBQ Drizzle
Mushroom Flatbread – Wild Mushrooms, Caramelized Onions, Fontina Cheese, Parmagiano Reggiano, Truffle Crème Fraiche & Fresh Herbs
Tomato Flatbread With Herbs, Fontina Cheese & Balsamic Reduction
Pumpkin Boreka with Onion, Garlic, Cumin, Cinnamon – Puffed Pastries with Pumpkin Filling
Phyllo Brie Tartlets with Seasonal Preserves
Caprese Skewers with Plum Balsamic Drizzle
Patata Braves – Roasted Baby Potato Skewers with Garlic and Paprika Served with Romesco Sauce

Choose 1 Protein Based Option:
Crostini of VV Pimento Cheese Topped with Applewood Smoked Candied Bacon
Andouille Sausage and New Potato Skewer With Salsa Verde
Pulled Pork BBQ Sliders With Jalapeno Pineapple Slaw
Applewood Smoked Candied Bacon Skewers
VV Burger Slider – CAB/Smoked Wagyu Blend, LTO, Pickles, Comeback Sauce, Irish Cheddar
Anticucho with Aji Panca Sauce – Peruvian Flank Steak in Red Pepper Sauce
Shrimp Slider With Spicy Remoulade & Arugula
Louisiana Crab Cakes With Onion Remoulade
Thai Green Curry Shrimp Canape Served in Phyllo
Peppadew Peppers With Shredded Adobo Chicken, Cotija Cheese and Cilantro Aioli
Jamaican Jerk Chicken Skewers

Choose One Dessert Option:
Red Velvet Brownie
With Marscapone
Caramelized Banana Pudding With Golden Oreo Crumble
Chocolate Pot de Crème With Whipped Cream and Chocolate Chips
Vanilla Bean Crème Brulee With Berries
Seasonal Cobbler With Vanilla Whipped Cream

 

Level III

Charcuterie Display with Mustards & Preserves
International & Domestic Cheese Display with Dried Fruit and Marcona Almonds
OPTIONAL: Elevated Cheese Selections Including Hard and Soft Cheeses From All Over the World As Well As Honeycomb & Balsamic Pearls. Additional $2 per person.
House Rosemary Roasted Mixed Nuts
Olives Marinated with Orange Peel and Herbs
Truffled Popcorn

Choose 4 Vegetable Based Options:
Mixed Green Salad- Roasted Tomatoes, Slivered Almonds, Goat Cheese, Croutons, Champagne Vinaigrette
Brussel Sprout Skewers With Korean BBQ Drizzle
Mushroom Flatbread – Wild Mushrooms, Caramelized Onions, Fontina Cheese, Parmagiano Reggiano, Truffle Crème Fraiche & Fresh Herbs
Tomato Flatbread With Herbs, Fontina Cheese & Balsamic Reduction
Pumpkin Boreka with Onion, Garlic, Cumin, Cinnamon – Puffed Pastries with Pumpkin Filling
Phyllo Brie Tartlets with Seasonal Preserves
Caprese Skewers with Plum Balsamic Drizzle
Patata Braves – Roasted Baby Potato Skewers with Garlic and Paprika Served with Romesco Sauce

Choose 3 Protein Based Options:
Crostini of VV Pimento Cheese Topped with Applewood Smoked Candied Bacon
Andouille Sausage and New Potato Skewer With Salsa Verde
Pulled Pork BBQ Sliders With Jalapeno Pineapple Slaw
Applewood Smoked Candied Bacon Skewers
VV Burger Slider – CAB/Smoked Wagyu Blend, LTO, Pickles, Comeback Sauce, Irish Cheddar
Anticucho with Aji Panca Sauce – Peruvian Flank Steak in Red Pepper Sauce
Shrimp Slider With Spicy Remoulade & Arugula
Louisiana Crab Cakes With Onion Remoulade
Thai Green Curry Shrimp Canape Served in Phyllo
Peppadew Peppers With Shredded Adobo Chicken, Cotija Cheese and Cilantro Aioli
Jamaican Jerk Chicken Skewers

Choose One Dessert Option:
Red Velvet Brownie
With Marscapone
Caramelized Banana Pudding With Golden Oreo Crumble
Chocolate Pot de Crème With Whipped Cream and Chocolate Chips
Vanilla Bean Crème Brulee With Berries
Seasonal Cobbler With Vanilla Whipped Cream


LIVE Chef Station Sample Menus

Argentine Steak Chimichurri with Roasted Fingerlings
Seared Sea Scallops with Sautéed Garlicky Greens
Grilled Herbed Lamb Chops with Mint Yogurt Sauce
Chorizo Sliders with Manchego Cheese & Chimichurri Aioli
Sautéed, Shrimp with Garlic, Lemon, Butter Sauce over Angel Hair
Tagliatelle with Ragu (veal and pork)
Louisiana Crab Cakes with Onion Remoulade
Sopes with Refried Black Beans, Mexican Chorizo, Guacamole and Queso Fresco in a Thick Housemade Corn Tortilla
Croque Monsieur
Korean Pajeon (Scallion Pancakes) With Soy and Vinegar Dipping Sauce
Tortilla Espanola with Romesco Sauce
Gambas con Ajillo (Basque-style Garlic Shrimp)
Mandonguilles (Catalan Meatballs)
Handmade Potato Latke with Sriracha Sour Cream


Cooking Event Sample Menus

Fresh Farm Fare

Seasonal Herb Hummus Crostini
Georgia Kale, Tomatoes & Goat Cheese Salad with Lemon Basil Vinaigrette
Grilled Chicken with Red Wine BBQ Sauce, Roasted Corn with Compound Butter
Seasonal Fruit Cobbler

Mexican Food Truck Fun

Fresh Guacamole & Pico with Chips
Grilled Steak Soft Tacos with Refried Beans & Jicama Slaw
Zesty Chipolte Shrimp Chilaquiles
Churros

Steakhouse: A Meat Lovers Paradise

Mac-N-Cheese Balls
Chopped Bacon & Blue Salad
Grilled Ribeye with Mushrooms, Roasted Fingerling Potatoes, Sautéed Spinach & Red Wine Herbed Compound Butter
Seasonal Crème Brule

Spanish Flare

Marinated Manchego
Columbia’s “1905” Salad – Green Salad with Olives & Herbs
Traditional Paella with Chicken, Chorizo, Mussels and Shrimp
Roasted Asparagus with Ham
Coffee Bread Pudding Studded with Chocolate

Northern Italian Classics

Grilled Caesar
Cannellini Bean, Sausage & Tomato Soup
Scaloppini al Marsala (Veal Marsala) with Sautéed Broccoli Rabe
Limoncello Cheesecake

Authentic Argentina Steakhouse

Mussels in Chorizo Broth with Crusty Bread
Ensalada Verde with Marinated Manchego
Skirt Steak with Chimichurri with Papitas Asadas
Traditional Argentinean Chocotorte

Spring Is In The Air

Sautéed Scallops Over Arugula Tossed In Lemon Vinaigrette
Roasted Chicken with Mushroom Marsala & Garlic Herbed “Pasta” (Veggie Noodles)
Panzenella Salad (With Pita)
Red Wine Poached Pear with Dark Chocolate

Southern Nouveau

Pimento Cheese Stuffed Jalapenos Wrapped In Bacon
Warm Spinach Salad
Sausage & Cheddar Shrimp– N-Grits
Crispy Pear Crusted with Frosted Flakes & Rolled Oats with Vanilla Bean Cinnamon Ice Cream


Sample Chef’s Table and LIVE Wine Dinner Menus

Note that we will customize your menu based on your desired main protein and preferences.

3 Course, 4 Wine Sample 1

Hors d’oeuvres: Crispy Prosciutto Bruschetta with avocado mousse, peach balsamic
1st Course: Burrata Mosaic Heirloom Tomato and Melons
2nd Course: Seared Coffee & Espresso-rubbed tenderloin, corn succotash, caramelized brussels
3rd Course: Apple Wellington with Strawberry Balsamic Glaze

4 Course, 5 Wine Sample 1

Hors d’oeuvres: Smoked Salmon Deviled Egg with Dill and Caviar
1st Course: Israeli Couscous with Blue Cheese, Dried Figs & Toasted Walnuts and BASIL
2nd Course: Gouda Grit Cake with Cajun Shrimp, Balsamic Roasted Tomato and White Wine Chive Sauce
3rd Course: Beef Tenderloin, Butternut Squash Risotto with Fresh Herbs & Fontina, Roasted Asparagus & Choron Sauce
4th Course: Strawberry Shortcake with Mascarpone Cream

4 Course, 5 Wine Sample 2

Hors d’oeuvres: Salmon With Crispy Capers And Lemon Aioli Crostini
1st Course: Grilled Panzanella Salad
2nd Course: Truffle Mushroom Risotto
3rd Course: Veal Osso Bucco
4th Course: Ricotta Pie With Strawberry Coulis

6 Course, 7 Wine Sample 1

Hors d’oeuvres: Chorizo, Poached In Red Wine on Soft French Bread With An Herb Aioli
1st Course: Baked Brillat Savarin With Honey Apple Compote
2nd Course: Seared Sea Scallops with Lemon Vinaigrette On Frisee
3rd Course: Wild Mushroom Risotto with Parmesan and fresh Herb
4th Course: Herb Crusted Lamb Chops, Potatoes Dauphinoise, Sautéed Spinach
5th Course: Salted Caramel Gelato with Marcona Almond Brittle
6th Course: Artisanal cheeses with Honey Comb and Wine Poached Pears


Wine Dinner Sample Menus

Note that we will customize your menu based on your desired main protein and preferences.

3 Course, 4 Wine Sample 1

Hors d’oeuvres: Figs Stuffed With Blue Cheese and Rolled In Prosciutto
1st Course: V V House Caesar Salad in a Parmesan Bowl
2nd Course: Braised Beef Short Rib with Poached King Oyster Mushroom and Gouda Polenta Cake and Smokey Shaved Asparagus with Demi-glace and Bernaise
3rd Course: Coffee Bread Pudding Studded With Valrhona Chocolate

3 Course, 4 Wine Sample 2

Hors d’oeuvres: Fontina-Parmesan Cheese Crisps
1st Course: Gouda Cheese Grit Cakes Cajun Shrimp, Balsamic Blistered Cherry Tomatoes, and White Wine Chive Cream Sauce
2nd Course: Serrano Ham Wrapped Roasted Pork Tenderloin With Herb Butter, Roast Potatoes, Roast Carrots W/ Goat Cheese
3rd Course: Ricotta Pie With Strawberry Coulis

3 Course, 4 Wine Sample 3

Hors d’oeuvres: Piquant Peppadew Sweet Peppers Stuffed With Honeyed Goat Cheese
1st Course: Tangled Field Greens Wrapped In Bibb with Orange Ginger Vinaigrette
2nd Course: Duo of Parm & Herb Stuffed Flank and Local Leek, Honey Lemon Marinated Chicken Breast with Red Onion, Parsnip Potato Cakes, Sautéed Veggies
3rd Course: Salted Caramel Gelato with Marcona Almond Brittle

4 Course, 5 Wine Sample 1

Hors d’oeuvres: Salmon With Crispy Capers And Lemon Aioli Crostini
1st Course: Baked Brillat Savarin With Honey Apple Compote
2nd Course: Tangled Field Greens Wrapped In Bibb With Orange Ginger Vinaigrette
3rd Course: Garlic Herb Roasted Pork Tenderloin With White Bean Ragout And Haricot Verts
4th Course: Fruit Of The Season Cobble


CONTACT US

Please contact us regarding your private event.  We are happy to customize a proposal for you based on your budget and the goals for your event.  We can work with most every budget and provide stellar customer service.
Contact: Lelia Bryan
Email: Lelia@Vino-Venue.com
Phone: 770-668-0435 x 702 

*Unless otherwise stated 22% gratuity and 8% tax will be added to your final bill.
Please note: no event date is confirmed until a 50% deposit has been paid and a contract has been signed by client.