Wine & Cheese Pairing Event

Hello wine and cheese lovers! With the help of the Senior Purdue Event Planning Team are having a wine and cheese pairing event on April 27th! We will be pairing some wonderful cheeses with some new wines and some old favorites. The fun begins at 5:30 and the cost is $25 per person. Come and enjoy! This event is by reservation only. However, our patio will be open for regular service.

Wine 101 with Magda Wines – April 22

Ben Probst Renaud from Magda Wines will be back at The Cellar Wine Bistro on Thursday, April 22 from 5:30 to 7:30pm to help us explore the world of Natural Wines.  Ben only deals in wines that are organic, biodynamic, sustainably farmed or known as natural wines.  We will taste through five wines and Chef Ethan will be pairing delicious small bites with each wine.  $25/person, call 765-746-6754 for reservations

Holiday Wine Tasting

It’s that time of year!  The Cellar Wine Bistro’s annual holiday wine event will be on November 25th this year, just in time to choose some delicious bottles of wine for you holiday parties.  We will be serving up tastes of some lovely Sparkling, Red, and Dessert Wines and you can purchase your favorites for carry-out.  $15/person, no reservations needed.  Bring your friends!

Valentine’s Day Dinner

Cellar 422 is taking reservations for Valentine’s Day! This is a night for love so Chef Ethan has designed an Italian themed menu. We will do two seatings for the evening, 6:00 and 8:00pm, $50/person. Suggested wine pairings by the bottle or glass are additional. You must call or email us for reservations: 765-746-6754, cellar422wines@gmail.com. The menu is as follows, so please be prepared to make your selections for each course:

                                      Valentine’s Day Dinner Menu
First Course
Arugula & Asparagus Salad
-Meyer Lemon, Quail Egg, Fennel, Balsamic Vinaigrette

Tuscan Kale & Lobster Soup
-Pink Lady Apple, Vidalia Onion

Second Course
Prosciutto Wrapped Pork Tenderloin
-Sauté of Rapini & Green Apple, Roasted Garlic Polenta,
Pan Jus

Shrimp Linguine Puttanesca
-Heirloom Cherry Tomato, Spanish Olives, Red Chili, Capers,
Sweet Basil

Ratatouille
-Roasted Eggplant, Fried Zucchini, Tomato Confit,
Roasted Red Pepper Coulis

Third Course
Hazelnut Panna Cotta
-Dark Chocolate Mousse, Macaroon Crumble

Raspberry Millefleuille
-Puff Pastry, Vanilla Pastry Cream, Candied Lemon & Ginger