First<\/strong><\/p>\n Arugula, spinach, marinated figs, crispy prosciutto, reggiano, lemon herb vinaigrette<\/p>\n Standard and Elite Wine pairings<\/p>\n Second<\/strong><\/p>\n Seared Scallops, carrots & Squash, tarragon beurre blanc, crispy leek, micro green salad<\/p>\n Standard and Elite Wine pairings<\/p>\n Third<\/strong><\/p>\n MacFarlane pheasant breast, brie fondue, Chardonnay poached apricots, stone fruit glaze, amaranth<\/p>\n Standard and Elite Wine Pairings<\/p>\n Fourth<\/strong><\/p>\n Chateaubriand, pangritata crusted twice-baked potato, bearnaise, broccolini<\/p>\n Standard and Elite Wine pairing<\/p>\n Fifth<\/strong><\/p>\n Raspberry and chocolate mousse, chocolate cake, mint sugar, Chambord glaze<\/p>\n Perfectly paired with Warre\u2019s Ruby Port-Portugal<\/p>\n There were 3 seatings for the meal. Bill and Dori attended the 7:00 meal. While they were waiting for the first seating to complete their meals, the 7:00 guests were escorted to the lounge area, where they were greeted by a photographer taking Polaroids. Each guest was offered a bubbly Prosecco cocktail to enjoy, while they waited to be seated.<\/p>\n Bill and Dori were seated near the windows with a lovely view of the Capital. Each guest was given an \u201cAmuse Bouche\u201d of tuna, mango, cilantro salsa, wasabi aioli, and citrus caviar paired with Campo Viejo Can Brut from San Sebastian, Spain.<\/p>\n Most five-course<\/strong>\u00a0meals open with the\u00a0amuse-bouche<\/strong>\u00a0(or\u00a0amuse gueule<\/strong>, depending on whom you ask) a dish that can be eaten in one bite and should ideally excite and prepare the palate for the dinner to come.<\/p>\n Bill chose to have a margarita instead of the wine pairings because Ty, the bar manager at the downtown Eno Vino \u201cmakes them perfectly.\u201d Dori chose the wine pairings and said that they perfectly complemented each entree.<\/p>\n Love was in the air for Valentine\u2019s dinner at Eno Vino. Every course was fantastic and served with precision. The server took the time to describe each course and was outstanding in every aspect of pampering the guests.<\/p>\n Let us end the description of Valentine\u2019s at Eno Vino\u2019s with Dori\u2019s description of the MacFarlane Pheasant: \u201cThe pheasant they served was so moist and delicious. I don’t know how they did it, cooking so many at once and serving the guests in such a timely manner. The chardonnay poached apricots gave the pheasant just enough tang. The entire meal was scrumptious!\u201d Thank you, Eno Vino for a great night.\u201d<\/p>\n Bill and Dori MacFarlane dined at the beautiful Eno Vino […]<\/p>\n","protected":false},"author":1,"featured_media":3101,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,30],"tags":[],"class_list":["post-3100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community","category-dressed-pheasants"],"yoast_head":"\n![\"\"](\"https:\/\/pheasant1.wpenginepowered.com\/wp-content\/uploads\/2024\/06\/MacFarlane-Pheasants-Featured-at-EnoVino.jpg\")
![\"\"](\"https:\/\/pheasant1.wpenginepowered.com\/wp-content\/uploads\/2024\/06\/MacFarlane-Pheasants-Featured-at-EnoVino1.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"