Join us for a VERY special evening to explore the wines of one of Austria’s most important estates, SCHLOSS GOBELSBURG. We will be joined for the evening by Barbara Koller direct from Austria where she oversees international sales and exports, as well as Matt Nelling from importer Skurnik Wines.

Schloss Gobelsburg is one of the most historic producers in Austria with roots dating back to the 12th Century. They are known globally as one of the greatest producers of Grüner Veltliner and Austrian Dry Riesling in the world. For this evening, we will learn about the history of the estate and the importance of these two varietals in the landscape of Austrian wine through tastings of some of their most prestigious single vineyard wines. We will also enjoy their remarkable méthode champenois sparkling wine based on Pinot Noir, Grüner Veltliner, and Riesling. Wines will be paired with dishes that evoke classic Austrian cuisine.

LIMITED TO 16 GUESTS

Cost: $125pp (5 WINES INCLUDED)
20% gratuity automatically added at purchase
reservation is non-refundable within 7 days of the event

Wines & Menu (subject to change)

Gobelsburg Brut Reserve
Austrian Cheese & Charcuterie

Gobelsburg Riesling Ried Gaisberg & Ried Heiligenstein (side by side tasting)
Smoked Trout Salad

Gobelsburg Grüner Veltliner Ried Renner & Ried Lamm (side by side tasting)
Roast Pork with braised fennel

Sachertorte Chocolate Cake with coffee

Guest Chef Experience with Ken Baker

Multi-course dinner prepared and selected by Ken Baker—former chef/owner of Pachamama's. Wine pairings curated by sommelier Michael Kirkendoll.

When: Thursday, February 1, 6:30pm

Dinner Cost: $150/pp
(prepayment required) - taxes plus a 20% gratuity for food service is required and added to payment

Wine Pairings Additional - charged at the event
• Basic Wine Flight and Reserve Wine Flight
• Pricing TBA (approx. $75-$200pp)
• Non-drinker will be assessed a $50 table fee.

LIMITED TO 20 GUESTS

Prepayment of $150 for dinner is required. Payment is non-refundable after October 10.

MENU

French Onion-Cider Soup
Oxtail Rillettes, Green Dirt Camembert 

Crudo of Ahi Tuna
Foie Gras, “Dumpling Jus”, Pickled Shallot, Chive vin, “Everything” Porcini Furikake 

Cast Iron Potato-Onion Pierogies
Duck Pastrami, Quince, Pickled Mustard Seed, Fennel, Black Butter 

Burgundy-Dr. Pepper Short Ribs of Beef
Celery Root-Potatoes Aligot, Natural Jus 

Molten Brown Sugar-Almond Cake Parfait
Crème Fraiche, Charred Pineapple

New Year’s Eve Wine Dinner

Celebrate the end of 2023 and welcome in 2024 with a luxurious 12-course wine dinner prepared by sommelier/chef Michael Kirkendoll. We will enjoy the finest of ingredients including oysters, lobster, foie gras, truffles, and will offer a premium wine-pairing menu, including a Champagne sabering and toast at the end of the meal.

The dinner will be in 6 main courses, with two dishes per course. Some courses will come with two wines, poured in smaller pours, while others will come with a single glass. Select wines will be offered by the glass.

Dinner Cost: $150pp - prepaid dinner (tax/gratuity/beverages additional)
Wine Pairings: approx. $200 (TBD) - paid at dinner
* includes 8 wines plus welcome cocktail
* beverage minimum/non drinker fee of $50 will be required

Dinner is limited to 16 guests with a required minimum of 8 registered.
Must book online by December 23.

Menu (subject to change) - specific wines TBA*

1/SHELL AND BONE
• Hog Island Sweetwater Oysters
• Roasted Bone Marrow
wine: Premium Grower Champagne

2/ UNDER THE SEA
• Seared Scallop in shell
• Lobster Raviolo
wine 1: Chablis Premier Cru
wine 2: White Burgundy

3/BACON & EGGS
• Ouvo Morbido (poached egg, potatoes, pecorino fonduta, truffle)
• Fois & Bacon Slider
wine 1: Red Burgundy
wine 2: Premiere Super Tuscan or Brunello di Montalcino

4/FROM THE PLAINS
• Rack of Lamb (local)
• Arugula Salad
wine: Cru Barolo

5/NOURISHMENT
• Bone Broth Bagna Cauda
optional ‘Bone Luge’ shot

6/CHOCOLATE & CHEESE
• House-made Assorted Chocolate Truffles
• Selection of Cheeses
wine: Sauternes

FINAL CHAMPAGNE TOAST W/VINTAGE CHAMPAGNE

* With apologies, there is no vegetarian or gluten free option for tonight's dinner. A pescatarian (with shellfish) option can be offered. No substitutions are otherwise available. Please note allergies and we will accommodate as possible and will confirm in advance.

THANKSGIVING AT PANE E VINO

Join us for a multi-course Thanksgiving Feast here at Pane e Vino. Mary and I are delighted to welcome you as guests into our home for food, friendship, and a day of gratitude. We will enjoy a coursed-out Thanksgiving meal with all of the traditional dishes, plus a few chef specialties. In addition, there will be breaks for music, games, and a walk provided the weather is good! Wines from the Pane e Vino wine list will be offered by the bottle with a few selections available by the glass. Some rare special offerings might find their way onto the table as well!

Reservations and prepayment required. Reservations required by November 10. This dinner will require a minimum of 10 guests with a maximum of 20. If the minimum is not met, your reservation will be fully refunded. Reservations must be booked by Nov. 12, 11:59pm.

When: Thursday, November 23
• Arrive between 2:30-3:00pm for hors d’ouvres
• Dinner will begin at 3:00pm and will continue for several hours

Cost: $75pp - prepayment required (tax and 18% gratuity added to charge)
Wine: Additional charge, menu price, paid at the dinner

Menu Will Include (subject to change):

Antipasta Plate

Zuppa/Primi
• Ribolita (Tuscan Bean Soup)
• Sweet Potato Gnocchi

Verdure
• Acorn Squash Sformato

Entrée
• Sous-vide Turkey
• Haricots Verts
• Mashed Potatoes
• Cranberry

Insalata
• Green Salad

Dolci
• Assorted Pies/Desserts

Dietary restrictions will be considered.

*Note for persons with celiacs for severe gluten intolerance: we cannot contain the spread of flour/gluten in our small space and cannot guarantee a full ‘gluten-free’ environment even when preparing gluten-free dishes.

Cancellations with full refund can be made until November 12, 11:59pm. After this time, no refunds will be offered for cancellations under any circumstances.* Guests may offer their seats to friends/family.

*If Pane e Vino must cancel the event for any reason, all guests will receive a full refund of their payment.

Guest Chef Experience with Emily Henry

Korean food and fine wine!!!! Yes! Pane e Vino welcomes Emily Henry, owner of the Bap Stop food truck here in Lawrence, to share an evening of exciting Korean dishes alongside pairings from the Pane e Vino cellar.

When: Sunday, November 19, 6:00pm

Dinner Cost: $60/pp
(prepayment required) - taxes plus a 20% gratuity for food service is required and added to payment

Wine Pairings Additional - charged at the event
• Basic Wine Flight and Reserve Wine Flight
• Pricing TBA (approx. $75-$200pp)
• Non-drinker will be assessed a $30 table fee.

LIMITED TO 20 GUESTS

Prepayment of $60 (plus tax/tip) for dinner is required. Payment is non-refundable after November 12, 11:59pm.

MENU (subject to change)

Course 1: Banchan
An assortment of Korean side dishes, pickles, and ferments, to be laid out per table in a traditional Korean style where everyone can pick from everything, and they will stay on the table and be refilled as the night goes on but be cleared for the dessert course. (All other dishes plated individually).

Course 2: Fried Mandu
Pork and beef, zucchini, crimini mushroom, ginger 

Course 3: Miyeok-guk 
Seaweed soup with thinly sliced beef, sesame

Course 4: Jaeyook bokkeum 
Pork belly seared in sweet gochujang sauce

Course 5: Almond upside down cake
Asian pear, miso caramel

Guest Chef Experience with Ken Baker

Multi-course dinner prepared and selected by Ken Baker—former chef/owner of Pachamama's. Wine pairings curated by sommelier Michael Kirkendoll.

When: Thursday, October 19, 6:30pm

Dinner Cost: $150/pp
(prepayment required) - taxes plus a 20% gratuity for food service is required and added to payment

Wine Pairings Additional - charged at the event
• Basic Wine Flight and Reserve Wine Flight
• Pricing TBA (approx. $75-$200pp)
• Non-drinker will be assessed a $50 table fee.

LIMITED TO 20 GUESTS

Prepayment of $150 for dinner is required. Payment is non-refundable after October 10.

MENU

1/Biting

• Mousse of “Faux Gras”
  Crostini, Jalapeno-Pear Conserve

• Late Season Heirloom Tomatoes
  Toasted Olive “Granola”, Fresh Mozz

• Beef Tallow-Braised Carrot
  Fried Garlic Gremolata

2/Rooting
Crispy Porchetta
Blistered Broccolini, Smoked Apple Butter, Pickled Onion

3/Rolling
Butternut-Beef Chorizo Lasagne
Collards, Shiitake, Brown Butter-Whipped Ricotta, Pumpkin Seed Pesto

4/Rutting
Cast Iron-Seared Elk Loin
Cauliflower Gratin, Brussels Chips, Porcini Bordelaise

5/Jarring
Mexican Chocolate Budino
Pecan Praline, Vanilla-Ancho Crema

Traditional 4-Course Indian Dinner with Optional Wine Pairings

Explanations of each course will be provided by Geeta Tiwari who will be preparing the meal. All proceeds from the dinner sales will go directly to support Geeta’s Ashram in India. Photo on link page is of Geeta and her mom cooking together.

Traditional 4-course Vegetarian Menu

paratha (flat bread), stuffed okra, lassi
fragrant basmati rice, loki kofta (balls of loki gourd in spicy tomato sauce)
vegetable pulao, choley (spicy chickpeas), dahi vada (lentil fritter in yogurt sauce)
sesame, almond, gur, ghee laddus (mouth watering healthy sweet balls)

wine pairings will be available for purchase at the dinner

Wednesday, August 3, 7:00-9:00pm

Cost: $100/pp
limited to 20 guests