Franklin Wine Festival

VINTNER DINNERS
Begin your Franklin Wine Festival experience at one of Middle Tennessee’s premier restaurants, where winery principals are present to share their wines with each course. Chefs and Vintners plan the menus together, ensuring outstanding food and wine pairings. For tickets please call 615.522.5659.

Dinners at:

Sperry's | Fleming's Prime Steakhouse | Stoney River

Sperry's Restaurant
650 Frazier Drive, Suite 140
Franklin, TN 37067 (Cool Springs area)
615.778.9950
www.sperrys.com

Date: Thursday - September 29, 2011
Time: 6:30 p.m.
$125 per person

Menu:

First Course
Roasted Beet Salad
With Micro Greens
And A Crumbled Goat Cheese
Trefethen Vineyards Dry Riesling 2009

Second Course
Smoked Salmon
Served with Toast Points and Chef’s Dressing
Trefethen Vineyards Chardonnay 2009

Third Course
Grilled Lamb Chops
Served Over Smashed New Potatoes
With A Demi Glace
Trefethen Vineyards Merlot 2007

Fourth Course
Pecan Chocolate Brownie
With Vanilla Bean Ice Cream
Trefethen Vineyards Cabernet 2008

Fleming's Prime Steakhouse
2525 West End Avenue
Nashville, TN 37203
615.342.0131
www.flemingssteakhouse.com

Date: Thursday, October 13, 2011
Time: 6:30 p.m.
$100 per person

Menu:

First Course
Salmon Mousse on Endive
Tomato Basil Bruschetta
Lobster Ceviche
2009 Hugel Gentil
2010 Pascal Jolivet Sancere

Second Course
Roasted Butternut Squash Soup
Paired with 2008 Olivier Leflaive Les Setilles Burgundy Chardonnay

Third Course
Charcuterie with Cheese, and Fruit
Paired with 2004 El Coto de Imaz Rioja Reserva

Main Course
A Duo of Beef-Filet Mignon and Smoked Short Ribs
Served with Truffle Mashed Potatoes and Braised Shallots
Paired with 2008 Mariano Abbona Papa Dolcetto and 2008 Hecht & Bannier Faugeres

Dessert
Pear Pound Cake
Paired with 2007 Jaboulet Muscat Beaume De Venise

Stoney River
1726 Galleria Boulevard
Franklin, TN 37067
615.778.0230
www.stoneyriver.com

Date: Monday, October 24, 2011
Time: 6:30 p.m.
$115 per person

Menu:

Appetizers
Lamb Chop Lollipops served with sautéed Spinach and Tobacco Onions
Masi Valpolicella

Small Plate 2nd Course
Shrimp and Grits served with a Spicy, Tasso Ham Sauce and Fall Creek Mill White Grits
Murphy Goode Fume Blanc

Entrees
7 oz Filet encrusted with Palmetto Cheese served with a Red Wine Demi Glace Reduction, Prosciutto Wrapped Asparagus and Garlic Mash Potatoes.
Ferrari Carano Chardonnay
Steele Carneros Pinot Noir

Dessert
Gourmet Cheesecake
Steele Pinot Blanc