Italian Winemaker Dinner

1710 Railroad St, Enumclaw, WA 98022

We’re excited to welcome back Antonio Sanguineti for one of our favorite dinner events at Bordeaux. Antonio chooses the wines and we choose the food pairings - making for an incredible Italian experience. 

Expect an elegant progression of Italian wines, a 5-course, chef-driven pairing menu that showcases regional harmony, seasonal ingredients and a touch of sophistication for a one-of-a-kind elevated wine dinner. 

Total Price with Wine Pairing is $125.  

We require a $75 deposit to reserve your seat.  The remaining $50 will be charged post feast!

So  good, you’ll think you’re in Italy… 

Thursday, November 6th 

7:00 pm

$125 pp ($75 deposit today to reserve your tickets) 

This dinner consistently sells out - purchase your tickets to reserve your spot! 

Limited Seats, Ticket Purchase Required.

We require a $75 deposit to reserve your seat.  The remaining $50 will be charged post feast!

*If you attend Plateau Wine and Beer Italian dinner the night before let us know! We have arranged a bonus tasting for you upon proof.

Sneak peak our menu :) 

Italian Wine Dinner Tasting Menu

(A curated five-course journey through Italy’s vineyards and kitchens)

Welcome Sparkle

Wine: Jongleur Sparkling Brut

Amuse-Bouche: Crispy Polenta Bite – Truffle honey, Parmigiano-Reggiano, shaved prosciutto.

(Bright acidity and fine bubbles lift the umami and sweetness.)

First Course

Wine: Luccicante Vermentino Colline di Levanto Bianco DOP

Eat: Crudo di Capesante – Scallop crudo with citrus oil, sea salt, basil, and candied lemon

zest.

(Mineral-driven Vermentino plays perfectly with briny sweetness and citrus notes.)

Second Course

Wine: Castro di San Silvestro Rosso Conero DOC

Eat: Porcini Agnolotti – Handmade pasta filled with porcini and ricotta, in a roasted tomato-

sage butter.

(Rosso Conero’s Montepulciano body complements the earthiness and savory depth.)

Third Course

Wine: Cala Civetta Sangiovese Toscana IGT 1Lt

Eat: Anatra al Forno – Roast duck breast, Chianti reduction, wild mushroom farrotto, crispy

herbs.

(Sangiovese’s structure and cherry brightness balance the richness of the duck and

farro.)

Fourth Course

Wine: Cala Civetta Ciliegiolo Maremma Toscana DOC

Eat: Brasato di Manzo – Braised short rib with rosemary, garlic, and tomato passata, served

over celery root purée.

(Ciliegiolo’s fruit and spice shine against the braised beef’s intensity.)

Dolce Finale

Wine: Passo Santo (sweet red dessert wine)

Eat: Torta al Cioccolato Fondente – Flourless dark chocolate cake, espresso anglaise,

Amarena cherries.

(The sweet wine mirrors the cherries and deep cocoa beautifully.)