On Wednesday, April 17, Lilly’s invites guests to experience the wines of Schug Carneros Estate Winery with a special five-course dinner prepared by executive chef/owner Kathy Cary and chef de cuisine David Scales. Beginning at 6:30 p.m., the event will feature dishes like jumbo lump crab; sautéed striped bass; and grilled lamb loin. Each course will be paired with a select wine by Schug Carneros Estate Winery winemaker Michael Cox. Cox will be available throughout the evening to answer guests’ questions about the wines. The cost to attend is $85 per person, plus tax and gratuity. Reservations are required. For more information or to make a reservation, call 502-451-0447.

The Schug Wine Dinner menu is as follows:

Amuse
Surf n’ Turf Beggar’s Purse with mango puree
Schug Sauvignon Blanc, Sonoma Coast 2011

First Course
Jumbo Lump Crab with black truffle
Schug Chardonnay, Sonoma Coast 2010

Second Course
Sautéed Striped Bass with plucked fiddlehead ferns, ramps and sparkling Pinot Noir sabayon sauce
Schug Sparkling Pinot Noir, Carneros 2009

Third Course
Grilled Lamb Loin with parsley mint grit cake, wild mushroom jus and Bordeaux leaf spinach
Schug Pinot Noir “Heritage Reserve,” Carneros 2008

Fourth Course
Bourbon Vanilla Humboldt Fog Cheesecake with pretzel crust
Schug Cabernet Sauvignon “Heritage Reserve,” Sonoma Valley 2007