An Octoberfest of Wine for this month’s dinner

October’s Dinner Menu

4 Wines 4 Courses

Octoberfest of Wines

This month’s dinner will be Oct. 15 at 6:30 p.m. — hope to see you there! Give us a call at 317-972-7966 to make a reservation.


Dr. Loosen Sparkling Riesling: stone fruit and floral notes

Smoked trout crostini with mascarpone and radish on rye toast

First Course

Maximum Grunhaus Pinot Blanc: spiced apple and mineral flavors

Gruyere Spaetzle with caramelized onions, apples and cheese

Second Course

Villa Wolf Pinot Noir: notes f black cherry, spice and smoke

Duck Jaegerschnitzel in a mushroom cream sauce

Third Course

Villa Wolf “Phaia” (Merlot, Cabernet, Cabernet Dorsa & Dunkelfelder): red fruits and silky tannins

Sausage/Wurst Medley with cabbage, potatoes and bacon


Leonard Kreush Dornfelder: ripe cherry and berry flavors

Black Forest cake with ganache, whipped cream and cherries


August’s Beer Dinner is Just Peachy

August’s Dinner Menu

5 Brews 5 Courses

A “Peachy” Beer Dinner

It’s set for 6:30 p.m. Aug. 20, and everything is just peachy — we’ll have a peach-focused menu paired with beer!


Left Hand Brewing Peach Beerlini

Bruleed Peach-Burrata Crostini

First Course

Veltins Gravensteiner Unfiltered Vienna Lager

Salmon Taco with Peach, Mango & Pineapple Salsa

Second Course

Mad Anthony Mosaic Moon IPA

Duck Prosciutto Peach & Basil Pizza with Ricotta Cheese

Third Course

Weihenstephaner Vitus Weizenbock

Spicy Peach Tenders with Dirty Rice


Cider Boys Peach County

Blackberry-Peach Flognard


June Wine Dinner Menu Features Bourbon

Here’s the menu for the June wine dinner — notice a theme? Bourbon!

Just two of the wines to be featured at our June wine dinner.

It’s set for June 18 — bring Dad for a post-Father’s Day dinner!


Whiskey sour with tart cherry liqueur-macerated cherries and sweet Georgia peach and pecan crostini with bourbon, bacon, brown sugar and Vidalia onions.

First Course

Mondavi Bourbon Barrel-Aged Chardonnay with whiskey chicken and mushrooms in pineapple soy sauce

Second Course

Barrel Road Bourbon Barrel-Aged Red Blend with Kentucky tomato bourbon soup with homemade croutons

Third Course

Southern Belle Barrel-Aged Red with pot roast in a coffee and whiskey sauce with carrots and potatoes

Fourth Course

Four Graces Bourbon Barrel-Aged Zinfandel with summer berry bread pudding with blackberry whiskey sauce