Wine and dine at the base of the Tetons on special themed dinners on upcoming Thursdays this winter.
Your winter wishes have been answered: Dornans’s Wine Supper Club series is back for the winter season! These special events featuring worldly cuisines, expertly paired wines and a view that deserves its own Michelin star.
At the first dinner of the series, I pulled up a seat at the bar around 5 p.m. to ensure I got the most epic sunset views. I’m a sucker for seeing the Tetons’s reflection in my wine glass! To my delight, Indian cuisine was on the menu for this evening, which started with a mulligatawny soup paired with a pinot blanc from Elk Cove Vineyards.
The soup was delicious, and the perfect starter on a brisk winter day. Course two was thali chicken curry, with mint cilantro chutney, cucumber raita, naan and rice. Three sauces, alongside fresh naan and spicy chicken, paired with a glass of Lioco Chardonnay from Sonoma: Yes please!
For the 3rd course, lamb tikka masala with saffron rice was served paired with Routestock pinot noir, also from Sonoma. The wine pairing was stellar for the spice level of the course, and If I could eat one composed plate for the rest of the winter, this would be it!
If you missed this evening, don’t worry. There are four more evenings scheduled through the end of March. (See below for each dinner menu.) The wine pairings and pricing have not been announced yet, so be sure to follow @dishingjh and @dornans_in_moose for the most-up-to-date information. If your dining partners’s palates aren’t up for the menu presented, pizzas and a couple of salads will also be available to those who dine on these special evenings.
To reserve your table, email Jennifed@dornans.com. Walk-ins may be accommodated at the bar (but no guarantees!) or call ahead (307-733-2415 ext 300) to find out last minute availability. The first seating is at 5 p.m. and the second is seating at 7 p.m. The bar will remain open if you desire a night cap before heading out.
February 13th – Hawaiian
- Course 1: Manapua (barbecue pork bun) with a zesty Hawaiian coleslaw
- Course 2: Tuna poke
- Course 3: Bison loco moco
February 27th – Mongolian
- Course 1: Lamb buuz (Mongolian dumplings) with red cabbage slaw
- Course 2: Tsuivan (noodle stew) with beef and vegetables
- Course 3: Mongolian chicken with garlic ginger green beans and rice
March 13th – German
- Course 1: Elk gulaschsuppe (German goulash)
- Course 2: Konigsberger klopse (German meatballs) over SpÄtzle
- Course 3: Sauerbraten with potato dumplings and braised red cabbage
March 27th – Dim Sum
- Course 1: Char siu bao (steamed pork buns) and seaweed cucumber salad
- Course 2: Pork and shrimp sui mai (steamed wontons) over Asian coleslaw
- Course 3: Xiao long bao (pork soup dumplings) and crispy miso pork belly
Salivating yet?
