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

2826 Hwy 61 Two Harbors MN 55616(800) 627-9565info@grandsuperior.com
Larsmont Cottages
Grand Superior Lodge
Caribou Highlands Lodge
Trapper's Landing Lodge
Beacon Pointe Duluth
East Bay Suites
Odyssey Resorts