Join us at Catch 54 in Fenwick Island for a lovey evening exploring the Willamette Valley via wine and food! Jesse Bates, National manager for Trisaetum, along with Paul Karp of Vintage Imports, will be joining us in the upstairs dinning room at Catch 54. Chef Todd and Chef Ronnie has put together an awesome five course menu to match. Make you reservations now as this dinner will sell out. To learn more about Trisaetum please click here.

First Course

“Collins Farms” Bison Tartar

Sweet Onion | Capers | Cured & Smoked Egg Yolk | Pickled Cornichons | Crostini

Trisaetum, ‘Ribbon Ridge’, Dry Riesling, Willamette Valley 2018

Second Course

Pecan Crusted Rainbow Trout

Roasted Tomato & Cipollini Onion | Creamed Corn & Sorrel

Trisaetum, Chardonnay, Willamette Valley 2019

Third Course

House Made Grilled Venison Sausage

Orecchiette | Broccoli Rabe | Morel Mushrooms | White Wine Garlic Herb Sauce

Trisaetum, Pinot Noir, Willamette Valley 2018

Fourth Course

Slow Roasted Stuffed Pork Loin

Low Country Chutney | Potato Au Gratin | Smoked Black Pepper Bechamel

Trisaetum, Coast Range’, Pinot Noir, Yamhill-Carlton 2018

Dessert

Apple, Sweet Fennel & Goat Cheese Crostata

Cherry Wine Sauce | Chai Spiced Hazelnut Crunch | Black Tea & Honey Reduction

Trisaetum, ‘Wichmann Dundee’, Pinot Noir, Dundee Hills 2018

$95 per person. Call 302-436-8600 or email juliehemp10@gmail.com for reservations and more information.