Reservations

Pinot Noir Featuring Belle Glos

5 perfectly paired courses, featured on select nights as part of our
Ruth’s TasteMaker Dinner Series

Presenting the 2018 Ruth’s TasteMaker Dinners

For Location information including participation, date, time & pricing please search below

Find A Location

A ONE-OF-A-KIND

PINOT NOIR TASTE TOUR.

For this TasteMaker Dinner, we’re pouring wines from the Pinot Noir grape, from
renowned winemaker Joe Wagner, including the award-winning Belle Glos. Join us for a rare chance to
taste the grape’s unique expressions from different appellations in California and Oregon, all alongside five incredible courses.

Main Course Highlight

With fruit sourced entirely from the Rogue Valley appellation of Southern Oregon, the Elouan Reserve Pinot Noir has a rich, plum-forward flavor profile that pairs perfectly alongside our sizzling Petite Filet with earthy wild mushrooms and creamy burrata.

The Wine

The lush flavors of dark plums, cherries and blackcurrant jam are framed by a sweet, red fruit core with touches of spice and earthiness. It is structured with depth of flavor, and has soft tannins that are balanced by a fresh lingering acidity.

The Pairing

The robust structure of the wine stands up to the steak, while the cremini and oyster mushrooms and creamy burrata cheese are enhanced by the wine’s fruit flavors, making this a truly decadent dish.

First Course

SEARED AHI-TUNA WITH SZECHUAN
PEPPER SAUCE

Red Lentil Ragout, Cucumber, Tomato, Cilantro

Paired With

BELLE GLOS
Pinot Noir Blanc, Rosé, “Oeil de Perdrix
Sonoma County, California

Second Course

PARMESAN SOUP
Mini Croutons, Bacon, Chives

Paired With

BÖEN
Pinot Noir
Russian River Valley, California



Third Course

ROASTED CHICKEN WITH POMEGRANATE GLAZE
Red Quinoa Salad with Cilantro Oil, Lemon, & Macadamia Nut

Paired With

BELLE GLOS
Pinot Noir, “Clark & Telephone Vineyard”
Santa Maria Valley, California



Main Course

FILET MIGNON WITH
WILD MUSHROOM & BURRATA BRUSCHETTA

Paired With

ELOUAN
Pinot Noir, “Reserve”
Rogue Valley, Oregon

ACCOMPANIMENTS
Spring Risotto with Shaved Parmesan
Roasted Vegetable Napoleon with Tomato Basil Sauce

Dessert Course

YUZU PANNA COTTA
Citrus Meringue, Coconut Cream & Gelato

Paired With

STEORRA
Pinot Noir/Chardonnay, Brut Sparkling
Russian River Valley, California
Background

FIND A PARTICIPATING LOCATION

Search below for your TasteMaker Dinner details including participating locations, dates, times and pricing.

*We ask all attending to drink responsibly. Due to the exclusive nature of this event a credit card is required to secure your reservation. A $50 charge will be incurred for reservations not cancelled 24 hours in advance. Not available in all locations.

**Items are served raw, or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

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