2018 Wine Pairing Dinners

Dino's Steak & Claw House Wine Dinner featuring Campo Viejo wines

Monday, August 13, 6 p.m.
Dino's Steak & Claw House, 342 S. Main St.
Ages 21+
$67 per person (tax and gratuity included)

Dinner will feature Campo Viejo wines paired with four courses specifically designed to enhance the wine experience. 


First Course:
Tomato bruschetta with fresh onion and basil
Smoked salmon and goat cheese bruschetta
     Paired with Campo Viejo Cava Brut

Second Course:
Mixed greens salad with praline pecans, dried cranberries and gorgonzola cheese in a balsamic dressing
     Paired with Campo Viejo Grenache

Third Course:
Beef medallion with mushrooms in a marsala wine sauce
     Paired with Campo Viejo Tempranillo

Fourth Course:
Chocolate mousse cake
     Paired with Campo Viejo Cava Brut Rosé

Chez Fabien Wine Dinner

Tuesday, August 21, 6:30 p.m. - Cocktail Hour; Dinner will be served at 7 p.m.
Chez Fabien, 316 S. Main St.
Ages 21+
$65 per person (tax and gratuity included)


Amuse-Bouche Trio:
Shrimp crudo with a cilantro, lime and serrano pepper marinade
Jalapeños bruschetta with melted mozzarella on top of fresh toasted baguette
Beef tartar on top of fresh toasted baguette
     Paired with Becker Vineyards Jolie Rosé

Goat Cheese & Arugula - baby arugula, strawberries, orange segments, spicy roasted pecans and maple vinaigrette
     Paired with McPherson Viognier

Coffee crusted ribeye with bleu cheese peppercorn sauce served with vegetable julienne and parmesan truffle fries
     Paired with Duchman Aglianico Driftwood

Chocolate fondant cake with a strawberry balsamic salad or cotton candy 
     Paired with Papa Paulo Port, Messina Hof or McPherson Sparkling Wine

Coal Vines Wine Dinner

Tuesday, August 28, 2018, 6:30 p.m. - 8 p.m.
Coal Vines, 1251 E Southlake Blvd #301​
Ages 21+
$60 per person includes tax & gratuity


First Course:
Shrimp Bruschetta - Tomato, fresh mozzarella, basil, and sautéed shrimp on garlic rounds, topped with olive oil and a balsamic glaze
     Paired with Campo Viejo Brut Cava

Second Course:
White Pizza - Topped with mozzarella cheese, gorgonzola cheese, prosciutto, arugula, and shaved parmesan drizzled with a balsamic glaze on top
     Paired with Campo Viejo Brut Rosé Cava

Third Course:
Chicken Piccata - lemon butter and white wine sauce with capers. Served with mixed veggies
     Paired with Campo Viejo Reserva

Fourth Course:
Dark chocolate mousse with fresh whipped cream and strawberries
     Paired with Ysios Reserva

Boi Na Braza Wine Dinner

Wednesday, September 5, 2018, 6:30 p.m.
Boi Na Braza, 4025 William D. Tate Avenue
Ages 21+
$75 per person (tax and gratuity included)


16 cuts of fire roasted beef, chicken, lamb, pork and sausage in traditional gaucho style
     Paired with Campo Viejo wines from the Rioja region of Spain

Wines Served/Order of Service:

Campo Viejo Brut
Marques de Caceres Rosé
Torres Ibericos Crianza
Torres Celeste Tempranillo

Chill Wine Dinner

Thursday, September 6, 2018, 6:30 p.m.
Chill, 814 S Main St.
Ages 21+
$60 per person (tax and gratuity included)


First Course:
Watermelon squares with cotija and avocado wedge garnished with pineapple serrano salsa & cilantro sprig and elotes on tortilla chips garnished with valentina drizzle and thinly sliced green onions
     Paired with Llano Estacado 2017 Signature White

Second Course:
Cucumber, mango, jicama, cantaloupe, watermelon with lime juice and TAJÍN® seasoning, garnished with a skewer of 2 boiled shrimp
     Paired with Llano Estacado 2017 Pinot Grigio

Third Course:
Carne asada, roasted poblanos, onions, zucchini, yellow squash, cilantro rice and black beans
     Paired with Llano Estacado 2016 Meritage Red

Fourth Course:
Tres Leches cheesecake with candied pecans, garnished with raspberry puree
     Paired with Viva Rosa by Llano Estacado

Mac's on Main Wine Dinner

Tuesday, September 11, 2018, Reception at 6:30 p.m.; Dinner at 7 p.m.
Mac's on Main, 909 S. Main St. #110
Ages 21+
$70 per person (tax and gratuity included)


Lamb albondigas (meatballs)
Crab empanadas
Spanish black olive tapenade

Arugula, heirloom tomatoes, burrata and pears
     Paired with Torroxal Albariño

Second Course:
Prawns, clams, mussels and halibut poached in white wine
Fresh tomatoes and saffron
Sautéed seasonal vegetables
     Paired with Iraun 2013 Viura

Sparkling granita
AT Roca Brut Reserve

Third Course:
Chile rubbed and lightly smoked grass fed filet mignon tenderloin topped with wild mushrooms
Potato pave’
      Paired with Ondalan Tempranillo

Fourth Course:
House made tiramisu
     Paired with 4T4 2010