Wine Weekend

Around the World Wine Weekend 2016

2016 Wine Weekend: March 18-20

Featuring a Friday night reception, and Saturday World Tour Dinner. Watch this site for details. For a taste of what to expect: see the 2015 menu below.

Call 800-627-9565 to early!

Around the World Wine Weekend – 2015 Schedule and Menu

A weekend of Chef-Inspired Cuisine Paired with World Wines

Friday, March 20 – Sunday, March 22, 2015

WEEKEND PACKAGE – From $208.50/person

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
  • Friday Night Reception featuring
    wine and hors d’ oeuvres from South America
  • Saturday Night World Tour Wine Dinner:
    a five course wine-paired culinary journey
  • EXPLORE! with Odyssey Resorts

Friday Night  | 7:00PM – 8:30PM

Enjoy a South American wine tasting and paired appetizers.

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).

Saturday World Tour Dinner

Executive Chef Chad Blight will present each course, with a description of its creation and ingredients selection for the wine accompaniment.  The Regional Wine Representative from Johnson Brothers will present and describe each wine and its unique characteristics and why it was chosen for this evening’s event. Single seating at 6PM


To make your reservation Call 1-800-627-9565
or 218-834-3796 for more information.

Around the World Wine Dinner Menu

Roasted Beet Salad
Yellow and red beets, goat cheese, pistachio vinaigrette, and lambs lettuce
Paired with: Charles and Charles Rose Columbia Valley, Washington

Wild Swan’s Island Mussels
with Guajillo pepper, Chorizo, Tomato broth, and a Grilled Bagutte
Paired with: White Haven Sauvignon Blanc New Zealand

Lamb and Greens
Local Lamb, Fresh Petite Greens, Lingonberry Vinaigrette, and Gjetost Sauce
Paired with: Amalaya Malbec Argentina

Veal Medallions
Fresh Seared Veal, Caramelized Honeycrisp Apple, Toasted Pine Nuts, and Grilled Petite Vegetables.
Paired with: Wild Horse Merlot California

Nancy Silverton’s Butterscotch Budino
Homemade Butterscotch Pudding, Carmel Sauce, Whipped Cream,
and Sea Salt.
Paired with: Canti Prosecco Italy

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