EXPLORE! Wine and Culinary Weekend
A weekend of Chef-Inspired Cuisine Paired with World Wines
Friday, March 15, 2013 - Sunday, March 17, 2013
WEEKEND PACKAGE
As guests of Grand Superior and Splashing Rock Restaurant, your weekend includes entry for two to the following:
- Lodging for Two at Grand Superior Lodge on Friday and Saturday nights
- Friday Night Reception with appetizers and wine tastings
- Saturday Night World Tour Wine Dinner: a six course wine-paired inclusive journey
- EXPLORE! with Odyssey Resorts
- Late check-out at Noon on Sunday!
NOW TAKING RESERVATIONS
Full Tour for Two in a Lakeside Suite:
$399 (plus tax, resort fee and dining gratuity)
Full Tour for Two in a One Bedroom Log Lakehome:
$449 (plus tax, resort fee and dining gratuity)
Call for additional room accommodations available as part of this two-night package.
Click Here to make your reservation or Call 1-800-627-9565 or
218-834-3796 for more information.
Friday Night | 6:00PM - 8:00PM
Castle Danger Ale & Wild Game Reception
- Lodge made Bison sausage on wild rice rolls with cranberry horseradish & bleu cheese
- Antelope, fried leek shoe string Yukon gold potato stuffed rye crepes with honey pecan bourbon sauce
- Maple bacon duck mini soft shell tacos with raspberry inferno sauce
- Venison kabobs with blackberry jus
- Castle Danger soaked pheasant breast sharp cheddar ravioli honey reduction
- Wild Boar & smoked gouda fritters, homemade ranch dip
- Lodge baked fresh apple cinnamon crisp
Saturday Afternoon
Choose to enjoy the season with our complimentary EXPLORE! activities. All are optional, please sign up at the Front Desk due to limited availability. (Outdoor activities subject to weather).
- Guided Hike
- Snowshoe Hike
- Relax in the sauna or whirlpool
- Let us schedule a massage for you, there are several techniques available starting at just $50 for a half hour
- Blu Ice Bar is open at Noon with evening entertainment on Saturday
Saturday World Tour Six-Course Dinner Menu | 6:00PM
Executive Chef Tom Malone will present each course, with a description of its creation and ingredients selection for the wine accompaniment. The Regional Wine Representative from Wirtz Beverage will present and describe each wine and its unique characteristics and why it was chosen for this evening's event. Single seating at 6PM
AMERICA
Amuse
Deviled quail eggs with Ahi tuna tartar
Ponzi Pinot Gris, Oregon
EUROPE
2nd Course
Cider marinated squab and Prosciutto over micro greens with maple
vinaigrette
Louis Jadot Macon Villages, France
SOUTH AMERICA
3rd Course
Pan-roasted filet of Barramundi, avocado, mango and
cucumber, jicama chili salsa
Oveja Negra Sauvignon Blanc/Carmenere, Chile
AUSTRALIA/NEW ZEALAND
4th Course
Grilled filet of Wagyu beef tenderloin medallions with shallot jam,
Indian Pale Ale roasted fingerling potatoes, sauteed white mushroom caps
Yangarra Shiraz, Australia
AFRICA
5th Course
Morrocan spiced leg of lamb roulade stuffed with South
African smoked leeks, garlic and cous cous with a dried apricot chutney
Two Oceans Cabernet Sauvignon - Merlot, South Africa
DESSERT
6th Course
White Chocolate and brie torte
Ice Wine
