Three Of Cups Dinner

1710 Railroad St, Enumclaw, WA 98022

We are so excited to be able to host this dinner.  One of our favorite wineries to work with over the last few years has been Three of Cups.  The wines are delicious, and the people behind the wines are just the most wonderful!

When Lisa and Mike decided to retire we were so upset that we bought up all their stock to be sure we had some to offer for some time.  And now we get to do an amazing dinner with them!

This is going to be an epic evening as we go through the NINE different wines we have from them.

Cost of this will be $150, but we are only taking a $75 deposit at this time to secure your seat!  The remainder will be due at the dinner.

Here's the menu (subject to change)

First Course: 2023 Chardonnay

Pairing:
Bright orchard fruit, soft oak, and balanced acidity complement a small, rich bite.
Paired Amuse:
Dungeness Crab Tartlet
 Buttery pastry, citrus aioli, and chive blossom.

Second Course: 2021 White Blend

Fresh, aromatic, lively—perfect with delicate flavors.
Paired Dish:
Spring Pea & Burrata Salad
 Fresh burrata, English peas, mint, lemon oil, toasted pistachios.

Third Course: 2022 White Blend 

Slightly richer and rounder, great with spice and aromatics.
Paired Amuse:
Coconut-Lime Halibut
 Seared halibut, coconut broth, chili oil, fresh cilantro, jasmine rice crisp.

Fourth Course: 2021 Grenache

Vibrant red fruit, soft tannins. Loves smoky + herbal notes.
Paired Dish:
Charred Octopus & Romesco
 Spanish romesco sauce, fingerling potatoes, smoked paprika, grilled lemon.

Fifth Course: 2021 Mourvèdre 

Earthy, savory, structured—plays beautifully with deep umami.
Paired Amuse:
Wild Mushroom Ragù
 Porcini, oyster, and crimini mushrooms over creamy polenta with rosemary oil.

Sixth Course: 2021 Syrah 

Dark fruit, pepper, smoked meat aromas. Signature pairing wine.
Paired Dish:
Espresso & Pepper-Rubbed Pork Shoulder bites
 Slow-roasted, with blackberry gastrique, charred onion purée.

Seventh Course: 2021 Carménère 

Green peppercorn, spice, and red fruit—excellent with herbal elements.
Paired Amuse:
Herb-Roasted Lamb Loin
 Chimichurri, roasted carrots, garlic confit.

Eighth Course: 2020 Cabernet Sauvignon

Bold tannins, dark fruit, depth—classic entrée wine.
Paired Dish:
Prime Ribeye Steak
Grass fed beef ribeye, thyme butter, crispy leeks, truffle demi.

Ninth Course: 2021 Malbec
Paired Dessert:
Bittersweet Chocolate Mousse
 Sea salt, Amarena cherries, cocoa nib brittle.

We can wait to share this experience with you all!

Cheers!