DETAILS: Join Sur Lie for a 4-course, tapas-style dinner and sample our favorite organic and biodynamic wines! Each wine will be perfectly paired with a course that features a local Maine farmer. This intimate, tapas-style dinner here at Sur Lie will guide you through a series of fun, exquisite sharable culinary experiences. Each party will be seated separately throughout our restaurant and full bar area following all State of Maine COVID-19 safety precautions.

MENU:

GREEN STRAWBERRY UMEBOSHI. LEMON PICKLED CLAMS. LILAC OIL
Jean Aubron. Les Bulles, PetNat (100% organic Melon de Bourgonne) from the far reaches of Muscadet outside of Nates. This is brand new and fun with fine yeasty perlage, citrus, and tropical notes with a touch of herbs.

ASPARAGUS, FERMENTED BABY POTATOES, SMOKED CHERRIES, CHAMPAGNE & GRAPEFRUIT SABAYON
Jurtschitsch, Terrassen, Gruner Veltliner, Kamptal, Austria (100% Biodynamic Gruner Veltliner) made in an old, classic style in Kamptal with great fruit presence and acidity. Short maceration on the skins brings a lovely texture to the palate. Nice aromatics of blossoms and tree fruit flavors with a touch of spice.

SMOKED BIRRIA & SUNCHOKE TACOS, HERB & BLOSSOM SALAD, PICKLED RADISHES, AJI VERDE OF VEG GREENS
Litrona, Partida Creus, Tempranillo, Penendes, Spain (100% Tempranillo) All Tempranillo from the Partida Creus natural wine house in Penedes. This wine has all the tempranillo notes you'd expect with a really great lift. Medium weight, cherry, raspberry, dark berries, earth, and savory herbaceous notes.

TAHINI GOAT CHEESECAKE, STRAWBERRIES IN STRAWBERRY LIQUID, SESAME MISO BRITTLE
Via de la Plata, Brut Rosado, Cava, Spain (Garnacha + a bit of Pinot Noir) Made in a brut style (dry, but enough fruitiness to balance out the pickled elements in the dish). Medium perlage with red berry notes and a slightly frothy mouthfeel.

PRICE: $90/person + taxes and gratuity.

RESERVE: Sur Lie Resy