BELLE GLOS WINE DINNER

JUNE 2021 | $100 PER PERSON (PLUS TAX & GRATUITY)

View the Wine Dinner Menu View Participating Restaurants

Your search for the perfect American Pinot Noir ends here. Make plans to join us as we explore some of California’s most noteworthy coastal vineyards, producing wine known for its elegant expressions of local terroir.  We invite you to savor every sip of four premium Belle Glos wines, served alongside a perfectly paired multi-course meal. As a fifth generation Napa Valley winemaker, Joe Wagner is carrying on his family’s deeply rooted winemaking legacy with his renowned collection of vineyard-designated Belle Glos Pinot Noirs.  Love the wine you’re with and enjoy a night out at Ruth’s Chris this June.

ADVANCE RESERVATIONS REQUIRED.

SPACE IS LIMITED TO ACCOMMODATE SOCIAL DISTANCING.

Participating Restaurants – Please call to reserve your spot:

  • Birmingham (AL) – Thursday, June 24 at 6:30pm
  • Huntsville (AL) – Thursday, June 24 at 6:30pm   SOLD OUT
  • Alpharetta (GA) – Thursday, June 24 at 7pm
  • Atlanta – Buckhead (GA) – Thursday, June 24 at 7pm  SOLD OUT
  • Kennesaw (GA) – Thursday, June 24 at 7pm
  • Columbia (SC) – Thursday, June 24 at 6:30pm
  • Greenville – Downtown (SC) – Thursday, June 24 at 6:30pm
  • Myrtle Beach (SC) – Wednesday, June 30 at 6:30pm
  • Chattanooga (TN) – Thursday, June 24 at 6:30pm SOLD OUT | Sunday, June 27th at 6PM

No online reservations available for this event. Please call your preferred restaurant for additional information or reservations.


Participating restaurants – Please call to reserve your spot:


THE MENU

AMUSE BOUCHE

CORN & CRAB CAKE
cajun remoulade, beet sprouts, citrus powder

– paired with –

OEIL DE PERDRIX PINOT NOIR BLANC
pale pink with a copper hue, this wine has a classic “eye of the partridge” color with citrus-driven aromas carrying through to the palate

FIRST COURSE

CREOLE JAMBALAYA ARANCINI
roasted red pepper pesto, parmesan crisp

– paired with –

BELLE GLOS BALADE
this wine is juicy and generous on the palate with baked cherry, fresh strawberry, cranberry and baking spices

SECOND COURSE

PAN ROASTED KING SALMON
bouillabaisse sauce, fennel & squash, fennel fronds

– paired with –

BELLE GLOS DAIRYMAN
on the palate, bold flavors of cranberry, ripe plum, cherry and super-ripe strawberry are uplifted by gentle notes of cocoa powder and sweet fig for a generous and silky mouthfeel

MAIN COURSE

HAND CUT FILET**
CHERRY PINOT NOIR CARAMELIZED ONIONS
southern-style lyonnaise potatoes and sauteed kale with smoked ham

– paired with –

BELLE GLOS CLARK & TELEPHONE
deep ruby red in color with scarlet highlights, Clark & Telephone opens with bountiful aromas of red fruits of cranberry and raspberry jam, laced with clove, cedar, and holiday baking spices

DESSERT COURSE

COFFEE & TEA SERVICE
– paired with –

BANANAS FOSTER
vanilla bean ice cream


*Due to the exclusive nature of this event, a credit card is required to secure your reservation. A $50 charge will be incurred for reservations not cancelled 24 hours in advance.

**CONSUMING RAW OR UNDER-COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.