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Hamilton Public Library

Vine & Dine Benefiting Hamilton Public Library Hosted by Crossfire Steakhouse & Carter Creek Winery

Celebrate a novel night this Valentine's with a taste of the Hill Country, featuring a five-course meal, curated by Executive Chef, Jon Salley. Each course has been carefully paired with five specially selected wines from Carter Creek Winery. Indulge in an evening of elegance while supporting our Hamilton Public Library! Tickets $100/person. Limited Availability. Taxes and gratuity not included.

When

Feb 11, 2025 from 06:00 PM to 09:00 PM (US/Central / UTC-600)

Where

Crossfire Steakhouse & Cantina

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Vine & Dine Tuesday, February 11, 2025. Hosted by Crossfire Steakhouse & Carter Creek Winery. Celebrate a novel night this Valentine's with a taste of the Hill Country, featuring a five-course meal, curated by Executive Chef, Jon Salley. Each course has been carefully paired with five specially selected wines from Cater Creek Winery. Cocktail Hour at 6pm. Seating at 7pm. Tickets $100/person. Limited Availability. Taxes and Gratuity Not Included.

Vine & Dine Tuesday, February 11, 2025. Hosted by Crossfire Steakhouse & Carter Creek Winery. Celebrate a novel night this Valentine's with a taste of the Hill Country, featuring a five-course meal, curated by Executive Chef, Jon Salley. Each course has been carefully paired with five specially selected wines from Cater Creek Winery. Cocktail Hour at 6pm. Join us for a special cocktail hour featuring a sparkling brut from Carter Creek Winery, as well as award-winning Texas Brewmaster, Justin Zimmerman, spotlighting 2 of his craft beer selections from Old 290 Brewery. The Main Event. Seating at 7pm. Appetizer: Grilled Quail Leg with sweet potato gnocchi, raspberry jus, and mint garnish. Wine Pairing: Sparkling Tempranillo Rose'. Soup: Butternut Squash Soup with Sage Brown Butter, Rosemary and creme fraiche. Wine Pairing: 2022 Plateau White (Blend). Salad: Heirloom Tomato and Burrata Salad with oil and aged balsamic. Wine Pairing: 2018 Viognier Roussanne. Main Course: Filet Mignon with Red Wine Reduction, served with roasted asparagus and parmesan rosemary mashed potatoes. Wine Pairing: Group Therapy. Dessert: Dark Chocolate Lava Cake. Wine Pairing: Ruby Cuvee.