Celebrate with us this New Year's Eve! We will be featuring a five course prix fixe menu designed by our Executive Chef, Steven Hillenbrand, for $130 per person. Optional wine pairings are available for $65 per person. Additional services of caviar, lobster tail, white truffles and wagyu available as options. Wine Pairings and selected by Aimee to pair perfectly for the evening!

Parties up to 4 guests can book online. Larger parties please contact us at info@echelonwinebar.com to book your party.Dinner is 21 and over only. Pre-paid reservations. 20% Gratuity added to each reservation

$130 per person | Click Here to Reserve

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FIRST COURSE
BEET & PECAN SALAD
Roasted Beets, Blue Cheese Crumble Fried Oyster Mushroom, Pecan Foam

SECOND COURSE
GRILLED OYSTER
Bacon Jam, Sherry Vinegar Coffee Stout Hollandaise

THIRD COURSE
BUTTER POACHED ICELANDIC COD
Lobster Custard, Charred Leek, Enoki

FOURTH COURSE
DRY AGED NY STRIP
Celeriac Puree, Bordelaise, Potato Fondan Bone Marrow Butter

FIFTH COURSE
PAVLOVA
Blood Orange Curd, Fennel Pollen Saffron Chantilly, Pistachio Tuile

ADDITIONAL OPTIONS
A5 WAGYU STEAK
WHITE TRUFFLE SERVICE
CAVIAR SERVICE
LOBSTER TAIL
WINE PAIRING WITH EACH COURSE

Join Todd and Aimee for Christmas Eve to celebrate the holidays and enjoy a 4-course tasting menu paired beautifully with Lost Creek wines. A specially designed menu to explore your palate and savor the wines. Please note: Event is 21 and older. Wine is included in the price. 20% gratuity added per seating.

Single Seating @ 2pm
$99 per person | $89 Lost Creek Wine Club
Click Here to Reserve

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WELCOME
Thibaut-Janisson Sparkling Brut N/V

FIRST COURSE
Endive and Celeriac Salad
Farmers cheese, Toasted Hazelnut, Spiced Orange Vinaigrette
Paired with Lost Creek Viognier 2023

SECOND COURSE
Parsnip Soup
Red Cabbage Mustard, Coffee Brown Butter, Mint, Vanilla 
Paired with Lost Creek 'Barrel Select' Chardonnay 2022

THIRD COURSE
Muscovy Duck
Duck Breast, Cranberry, Juniper Jus, Romanesco, Sweet Potato Purée 
Paired with Lost Creek Genesis 2021

FOURTH COURSE
Peppermint Crème Brûlée
Fig, Berries, Pomello
Paired with Lost Creek Serenity 2022

When it comes to Virginia cuisine, our food is as intertwined with history as it is taste. Virginia is known for its southern-style fare including oysters, peanuts, BBQ, country ham, blue crabs, trout, apples, and Brunswick stew. Join us for a great food and wine pairing designed by our executive chef and get a chance to talk with Aimee & Todd about this amazing wine region!

Dinner includes four-course pairing brought to you by our Executive Chef with wines selected by Aimee & Todd as some of their favorites and most respected Virginia wines. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

$125 per person | $115 per club member
Click here to Register

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TO BEGIN
Thibaut-Jannison Sparkling Brut N/V

FIRST COURSE
Pork Belly
Sorghum, Pimento, Apple, Quinoa
Paired with Early Mountain Cabernet Franc 2020

SECOND COURSE
Dry Aged NY Strip
Black Walnut Pesto, Chestnut Purée,
Salt Roasted Fingerling, Pickled Pearl Onion
Paired with Lost Creek ‘Allure” 2020

THIRD COURSE
Venison Loin
Persimmon Juniper Jam, Salsify
Cocoa Nib, Hazelnut Dukkah
Paired with Walsh Family Twin Notch Red 2020

FOURTH COURSE
Pawpaw Custard
Puffed Carolina Gold, Lavender Meringue, Fig Leaf
Paired with Linden Petit Manseng Demi-sec 2019

Champagne is often considered a luxurious indulgence. While it is good on its own, there are many delicious foods you can have alongside the sparkling wine that can elevate your Champagne experience.

With the different Champagne styles, different flavor profiles go well with the taste of a particular food. You can match the luxurious drink also with sophisticated food, but you'll be pleased to know that even your late-night snacks are also great options.

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties

WELCOME
Trouillard Brut Extra Selection N/V

FIRST COURSE
Gougéres
Ham, Gruyere, Candied Shallots, Nutmeg, Mustard Sauce
Paired with Roland Champion Eclat de Craie Blanc de Blanc N/V

SECOND COURSE
Escargot Vol-Au-Vent
Champagne Braised, Garlic, Parsley, Tarragon
Paired with Nomine-Renard Blanc de Blanc Champagne N/V

THIRD COURSE
Pork Belly Pot-Au-Feu
Pee Wee Potatoes, Asparagus, Carrots, Celery
Paired with Gonet-Medeville Premier Cru Blanc de Noir Champagne N/V

FOURTH COURSE
Vanilla Bean Crêpes
Strawberries, Lemon, Toasted Almonds
Paired with Gaston Belvigne Brut Epernay Champagne Rosé N/V

Bordeaux cuisine is comprised of ingredients from both land and sea. Situated on the Atlantic coast with the Gironde Estuary, Dordogne, and Garonne rivers running through the region, oysters, mussels, and a variety of seafood are widely enjoyed. Meat eaters also have something to look forward to in Bordeaux cuisine. Several Bordelaise dishes feature chicken, duck, lamb, and beef.

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties

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WELCOME
JC Calvert Crémant de Bordeaux N/V

FIRST COURSE
Bouillabaisse
Seafood Stew, Tomato, Orange, Fennel, Saffron
Paired with Château de Chantegrive Cuvée Caroline 2021

SECOND COURSE
Beef Carpaccio
Dijon, Shallots, Truffle Peppercorn Vinaigrette, Mâche
Paired with Château LaRoque Saint-Émilion Grand Cru Classé 2018

THIRD COURSE
Rosemary Garlic Lamb Chops
White Bean Purée, Garlic Confit, Charred Carrots
Roquefort, Herbed Glace de Viande
Paired with Château Montrose Tertio De Montrose Saint-Estèphe 2016

FOURTH COURSE
Lemon Curd Tart
Whipped Vanilla Chèvre, Lavender Honey
Paired with Château Laribotte Sauternes 2021

New Year's Eve will be featuring a five course prix fixe menu designed by our Executive Chef, Christian Evans, for $130 per person. Optional wine pairings are available for $65 per person. Additional course of caviar is available along with other options of lobster tail and foie gras (all Market Price). Parties up to 4 guests can book online. Larger parties please contact us at info@echelonwinebar.com to book your party. Please note: Dinner is 21 and over only. Pre-paid reservations. 20% Gratuity added to each reservation. We are happy to accommodate any allergies or dietary restrictions.

Click Here to Reserve - $130 Per Person
Optional Wine Pairings - $65 per person

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WELCOME
Henri Champliau Crémant de Bourgogne N/V

OPTIONAL COURSE (Market Price)
Caviar
Chive , Potato, Crème Frâiche

FIRST COURSE
Parsnip Bisque
Porcine Fine Herb Oil

SECOND COURSE
Sea Scallops
Celery Root Mash, Charred Radicchio, Ginger, Maple, Mustard

THIRD COURSE
Crispy Pork Belly
Cranberry Chestnut Agrodolce, Kumquat

FOURTH COURSE
Duck Breast
Sage Cornbread Stuffing, Braised Greens, Black Eyed Pea Purée
Add-ons: Cold Water Lobster Tail and/or Seared Fois Gras (Market Price)

FIFTH COURSE
Pecan " Turtle"
Short Bread, Ganache, Mousse, Sea Salt

Optional Pairings include: Quail’s Gate Chardonnay, Corty Artisan Pouilly-Fumé, Élevée Vineyard Pinot Noir, Isaac Fernandez Ribera del Duero, Gavalas Vin Santo

When it comes to Virginia cuisine, our food is as intertwined with history as it is taste. Virginia is known for its southern-style fare including oysters, peanuts, BBQ, country ham, blue crabs, trout, apples, and Brunswick stew. Join us for a great food and wine pairing designed by our executive chef and owners!

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties

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WELCOME
Thibaut Janisson Blanc de Blanc N/V

FIRST COURSE
Brunswick Stew
Smoked Chicken, Beans, Tomato, Corn, Potato
Paired with Pollak Vineyards Monticello Merlot 2020

SECOND COURSE
Oysters Rockefeller
Spinach, Fennel Pollen, Parmesan Crumb
Paired with Linden Vineyards Hardscrabble Sauvignon Blanc 2020

INTERMISSION
Lost Creek ‘Allure’ 2019 Red Bordeaux Blend

THIRD COURSE
Pan Seared Crab Cakes
Virginia Ham, Apple Slaw, Red Pepper Remoulade
Paired with Barboursville Vermentino Reserve 2022

FOURTH COURSE
Bread Pudding
Peanut Butter, Banana, Sea Salt Caramel
Paired with Lost Creek ‘Serenity’ 2021

With its rich culinary heritage and diverse cultural influences, Buenos Aires offers a unique and delicious gastronomic experience. From succulent steaks to mouth-watering pastries, the city boasts a range of traditional and modern dishes that will tantalize your taste buds. Join us as we enjoy an evening of traditional Argentinian cuisine paired with amazing wines

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties

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WELCOME
Bressia Sylvestra Brut Nature Rose N/V, Mendoza

FIRST COURSE
Locro
Beans, Corn, Tomato, Sausage
Paired with Bodega Chakana Ayni Malbec 2019, Uco Valley

SECOND COURSE
Empanadas
Chicken Confit, Feta, Spinach, Garlic Herb jam
Paired with El Enemigo Chardonnay 2020, Mendoza

THIRD COURSE
Milanese
Breaded Beef, Fried Egg, Mozzarella, Chimichurri
Paired with Catena Alta Cabernet Sauvignon 2019, Mendoza

FOURTH COURSE
Arroz Con Leche
Orange, Vanilla, Apricot, Almond
Paired with Santa Julia Tardio Late Harvest Torrontes 2021, Mendoza

New Zealand cuisine was heavily influenced by the early British settlers, but it’s evolved over the years as the island has became more culturally diverse. The traditional Kiwi dinner used to be homemade roast lamb with gravy, roast potatoes and other vegetables.

These days New Zealand food goes way beyond fish and chips or ‘meat and three veg’ – they have developed a distinct Pacific Rim cuisine that draws on local produce and multicultural heritage.

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties

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WELCOME
Nautilus Cuvée Brut N/V, Marlborough

FIRST COURSE
Cream of Watercress Soup
Peppered Parmesan Crunch, Smoked Mussels
Paired with Cloudy Bay Sauvignon Blanc 2022, Marlborough

SECOND COURSE
Lamb Pie
Spinach, Carrots, Rosemary, "Gravy"
Paired with Two Paddocks Pinot Noir 2020, Central Otago

INTERMISSION
Vandal Gonzo Combat Rouge 2021, Marlborough

THIRD COURSE
Pan Seared Salmon
Frisée Salad, Heirloom Tomatoes, Lemon Basil Vinaigrette
Paired with Villa Maria Keltern Chardonnay 2021, Hawke's Bay

FOURTH COURSE
Summer Fruit Pavlova
Crisp Meringue, Chantilly Cream/, Local honey, Mint
Paired with McBride Sisters Sparkling Brut N/V, Hawke's Bay

Tucked-away towns make up the core of Tuscany, while the cultural capital of Florence offers urban elegance and historic remnants from the Renaissance. From handmade pasta in heavy sauces to locally produced wines from Chianti, Montalcino and Montepulciano, discover the simple, honest flavors for which central Italy’s medieval villages and sweeping countrysides are known for.

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties

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WELCOME
Cesarini Sforza Brut Trentodoc N/V

FIRST COURSE
Pasta Fasul
Tomato, Ditalini Pasta, Cannellini Beans, Fennel Pollen, Pecorino
Paired with Castello di Bossi Chianti Classico “Berardo” 2016

SECOND COURSE
Caprese
Heirloom Tomatoes, Basil, Buffalo Mozzarella, Garlic Chips, Garden Herb Balsamic
Paired with Tenuta Guado Vermentino 2020

THIRD COURSE
Prosciutto Wrapped Sea Bass
Artichoke Salad, Pesto, Lemon Caper Vinaigrette
Paired with Bindella Vino Nobile di Montepulciano 2017

FOURTH COURSE
Pine Nut Tart
Citrus Honey, Rosemary Cream
Paired with Felsini Vin Santo Chianti Classico 2014

TCulture and history converge in the west of Provence, as the small city of Avignon leaves a big impression. Its medieval streets and historic buildings have inspired everyone from Catholic popes to dancing schoolchildren, with both a bridge and a palace deemed worthy of Unesco's prestigious World Heritage status. Dine with us and enjoy an array of wines from Provence and the Rhône Valley that includes famous wine regions like Châteauneuf-du-pape.

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties

Join us to share a Happy Mother’s Day with your family. We will be featuring a specially designed tasting menu of four-courses paired with amazing wines from around the world.

Tasting menu includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $85 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties

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SPARKLING WELCOME
Los Monteros Cava Brut Sparkling Rosé N/V
Sparkling Grenache from Catalonia, Spain

FIRST COURSE
Smoked Salmon Deviled Eggs
Frisée, Capers, Red Onion, Dijon Lemon Vinaigrette 

Ken Forrester Reserve Chenin Blanc 2021
Chenin Blanc from Western Cape, South Africa

SECOND COURSE
Gnocchi
Beurre Fondue, Spring Peas, Parmesan

Tamellini Soave 2021
Garganega from Veneto, Italy

THIRD COURSE
New York Strip Oscar
Crabmeat, Asparagus, Bérnaise, Pomme Purée 

Twenty Rows Reserve Cabernet Sauvignon 2020
Cabernet Sauvignon from Napa Valley, California

FOURTH COURSE
Strawberry Rhubarb Shortcake
Vanilla Bean Chantilly Cream

Pike Road Pinot Noir 2021
Pinot Noir from Willamette Valley, Oregon

Greek food and wine are an important aspect of the culture of Greece. Greek food and wines are famous for their good quality and amazing taste. Some dishes are common all around the country, whereas some others are local culinary specialties and can be found only in a specific region or island. Come explore this wonderful country's cuisine & wine.

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties.

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REVITHADA
Chickpeas, Tomato, Basil, Chilis
Aivalis Nemea Agiorgitiko 2020

GRILLED OCTOPUS
Onion, EVOO, Lemon, Oregano
Monongraph Assyrtiko 2021

KEFTEDES
Kalamata Olives, Feta, Tatziki
Dalamara Naoussa Xinomavro 2020

SARAGLI
Phyllo, Walnuts, Local Honey, Orange
Gavalas Vinsanto 2013

Traditional Spanish food is uncomplicated, flavorful, and based on the freshest regional ingredients made available by Spain’s diverse geography. The Atlantic Ocean and the Mediterranean Sea surround most of the country, and Spain shares its eastern border with France.

While mountains and valleys sprawl across the country’s vast and varied interior landscape. Historically, these mountains acted as natural barriers impeding communication and transportation between regions, and culinary traditions tended to remain local. Consequently, Spanish cuisine is quite diverse from one region to the next due to the variability of naturally available ingredients.

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. Please note: 21 and older only. Pre-paid reservations. Pricing includes wine & food. 20% gratuity is applied.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties.

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PRELUDE
Torelló Finca Can Marti Sparkling Brut 2016

FIRST COURSE
Fabada Asturiana
Navy beans, Chorizo, Pimentón
Paired with Bodegas Arzuaga Ribera Del Duero Crianza 2018

SECOND COURSE
Albondigas
Tomato, Fennel, Almonds
Paired with Bodegas Ostatu Rioja Crianza 2019

THIRD COURSE
Valencia Paella
Pulled Pork, Chicken, Green Beans, Saffron
Paired with Bodegas Caudalia Xi’ ipal Garnacha 2015

FOURTH COURSE
Tocino de Cielo
Egg Yolk Custard, Candied Orange Rind, Pine Nut Crisp
Paired with El Maestro Sierra Amontillado 12 year N/V

Tuscany, a region in west-central Italy, has a diverse landscape with a long sandy coastline and lush countryside. Like its landscape, Tuscan cuisine is also fabulously diverse. At its heart, though, is a simple love for fresh, locally-grown produce.

Farmers, who historically based their meals on staples such as bread, beans, pasta, hams, cheeses and olive oil, unknowingly began a sensational tradition of ‘eating local’ that many of us embrace today.

Dinner includes four-course pairing brought to you by our Executive Chef, Christian Evans, with four wines selected by our Sommelier, Aimee Henkle, from the region. 21 and older only.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties.

We are excited to host Owner and Winemaker of Wonderment Wines, Stephanie Cook, for an amazing pairing of her wines and our farm-to-table menu from Executive Chef, Christian Evans. As we celebrate Women in Wine this month, we look forward to highlighting these bold yet elegant wines from Sonoma County. Enjoy an evening with Stephanie hearing about her journey, her story and her inspiration to create these single vineyard, single varietal wines.

Click Here to Make A Reservation - $130 per person

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Rabbit Fricassée
Lemongrass, Ginger, Green Apple, Puff Pastry
Paired with Wonderment Hyde Vineyard Sauvignon Blanc 2018

Herb Marinated Quail
Quinoa Pilaf, Raspberry, Almond, Basil, Sumac
Paired with Wonderment Dutton-Cambell Pinot Noir 2016 AND Dr. Stans Pinot Noir 2016

Pan Roasted Lamb Loin
Sweet Potato, Chard, Cherry Bordelaise, Brown Sugar Crumble
Paired with Wonderment Rockpile Zinfandel 2016

“Grilled Cheese”
Rogue Creamery Blue, Humboldt Fog, Strawberry Balsamic Preserve, Peppercorn Tuile
Paired with Wonderment Bacigalupi Petit Sirah 2016

The French countryside is the best comfort food on a chilly night. Perfect time to feature these amazing dishes in the cold month of December. Bring family and friends and join us for a wine dinner offering four courses by Executive Chef, Christian Evans, paired perfectly with French wines selected by owner & sommelier, Aimee Henkle. Please note: Pre-paid reservations. 21 and older only.

Click Here to Make a Reservation - $125 per person
Note: Pricing includes food & wine pairing. 20% gratuity added to all parties.

MENU

Greetings
Trouillard Champagne Brut N/V

First Course
Creamed Leek Bisque
Scallop, Shrimp, Espelette, Potato
Paired with Trouillet Lebeau St Veran Les Condemines 2019

Second Course
Braised Escargot En Vol-au-vent
Red Wine Veal Jus, Puff Pastry, Garlic, Parsley
Paired with Château d'Etroyes Mercurey Rouge Premier Cru Clos l'Eveque 2018

Third Course
Muscovy Duck Breast
Sweet Potato Gratin, Caramelized Onions,Vanilla Dry Cherry Veal Reduction
Paired with Château de Sales Pomerol Red 2018

Fourth Course
Caramel Apricot Pear Tart
Lost Creek Lavender Infused Honey, Toasted Almond
Paired with Château Laribotte Sauternes 2017