Opus One 5-Course Wine Dinner

Join us at FireLake on Thursday, November 6th at 6:00 PM for an extraordinary evening celebrating the artistry of Opus One Winery.

Executive Chef John Warr has crafted a five-course menu showcasing Minnesota’s finest seasonal ingredients, each dish thoughtfully paired with rare vintages from Opus One, including a 2005 selection.

Seating is extremely limited to preserve the intimacy of the experience. Reservations required.

Dinner Menu 

AMUSE

Smoked Bison Tartare

Eichten’s bison | black truffle crisp | foie snow | pickled Bayfield wild blueberries | chive

I - LAND & SEA

Charred Octopus & Chorizo

bean market farms Romano bean ragout | embered tomato | saffron-garlic aioli | lemon ash

II - FOREST & FIELD

 Chanterelle & Wild Rice Risotto

foraged Minnesota chanterelles | red lake nation wild rice | shepherd’s way farms parmesan | fermented leeks | crispy shallot | thyme jus

III – DUCK PRESS

Aged Duck à l’Opus

wild acres dry-aged duck | cocoa nib & black current jus | roasted plum | fennel pollen | pressed jus tableside

IV – PRIME & MARROW

Dry-Aged Ribeye Cap

thousand hills ranch ribeye | bone marrow butter | smoked potato pave | yuzu-kosho glazed baby carrots | fig reduction

V – CHEESE & CHOCOLATE

Cow, Goat & Sheep

cypress grove midnight moon | pleasant ridge reserve | Manchego | 70% dark chocolate pave | cassis gelee | toasted almond | sourdough croccantini

FAREWELL SWEET

Honeycrisp Calvados Financier

honeycrisp apples | autumn wood farm vanilla-bean crème fraiche | apple leather