Join us for our Monthly Charity Wine Dinner & Other Events

 All wine dinner tickets are nonrefundable. If you are unable to attend we will do our best to try to resell the tickets for you if possible but we can not make any guarantees thank you for understanding, all of the food and wine for these events is purchased solely for the event and they are to raise money for charities.

if you are less then 4 diners you will be seated with other diners.   


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 Virtual Charity Wine Dinner Sunday, November 23 @ 6 pm

Eat & Drink for a great cause! 10% of each dinner & 100% of  Our cash wine raffle will be donated to  PanCAN Purplestride 

$150 for 2 ( $95.00 for 1) 4 courses with 3- 750 ml bottles of wine

Pick up between 4 & 5. 

The virtual call will begin at 6 pm

Please email Erin with any questions and for menu changes.  Gluten-free or vegetarian options 

This email address is being protected from spambots. You need JavaScript enabled to view it.

 

adrian.pngA native of Lyon, France, and grew up in the Beaujolais area, Adrien Paumard joined Boisset was appointed as the US Deputy Director of Key Accounts in April 2025. Adrien brings a decade of expertise in sales across the Americas and France. Adrien holds a degree from the International School of Business in Rennes, France, and has studied abroad in both England and India. He began his career in the wine and spirits industry at Bacardi Ltd, working in marketing before transitioning to regional sales. Notably, he played a key role in launching luxury brands such as Patrón Tequila and Saint Germain in France. Before joining Boisset, Adrien served as Director of the Americas for M. Chapoutier for two years and spent six years at Maison Ackerman (Château de Sancerre, Monmousseau, etc).in roles ranging from US Brand Ambassador to Americas Export Manager.

Adrien is deeply passionate about wine, appreciating its rich history, diversity, and themeaningful connections it fosters. Beyond his professional endeavors, he has dedicated six years as a volunteer firefighter in France and participated in a humanitarian mission in Africa—reflecting his commitment to teamwork and community.

 

 

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1st course

Asparagus Tart

Pairing: J Moreau Gloire de Chablis

2nd course

Salmon with a cherry buerre blanc sauce 

Pairing: Mommessin Beaujolais Villages

3rd course

Beef Bourgnon 

Pairing: Laboure Roi Pinot Noir Bourgogne Rouge

4th course

Fig Cake with Manchego cheese

Pairing: Domaine Maire Vin Jaune (3oz pour)

 

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Anniversary Wine Dinner Cheers to 24 years!  

Enjoy a trip to Italy with us to celebrate! Tuesday, December 9 at 630 pm

 3 courses with 6 pairings $90 per person, not including gratuity 

Email This email address is being protected from spambots. You need JavaScript enabled to view it. with questions and for vegetarian and gluten-free options

*Please arrive at 6 pm if you would like to enjoy a drink before we begin

*Please note that if you book under 4 diners, you will be seated with other guests 

RESERVE NOW!

ab.png

AJ Rumsey has been in the wine and spirits business since 2012, specializing in fine wine and craft spirits. He has a business degree from Towson University and holds a Level 3 Certification in the Wine & Spirits Education Trust. His industry-related travels have led to visiting wine & spirit regions in Spain, France, Germany, Greece, Argentina, Chile, Mexico, California, and Oregon.

 

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1st Course 

Seared Sea Scallops with a caper lemon sauce

Pairing: Pinot Grigio 

Tiefenbrunner (Alto Adige) vs 

Marco Felluga (Friuli)

 

2nd Course

Osso Buco with Parmesan risotto and spinach

Pairing: Tuscan Trio

Badia Coltibuono Chianti Classico

Vignonesi Vino Montepulciano

San Giorgio Rosso di Montalcino

 

3rd Course

Orange Chocolate Biscotti 

Pairing: Amaro dell Etna

Pairing: Wolffer Estate Vineyard, Cabernet Franc, Long Island

 

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Holiday Virtual Charity Wine Dinner Sunday, December 14 @ 6 pm

Eat & Drink for a great cause!

10% of each dinner & 100% of our cash wine raffle will be donated to The Lighthouse Shelter

$150 for 2 ( $95.00 for 1)

4 courses with 3- 750 ml bottles of wine

Pick up between 4 & 5. The virtual call will begin at 6 pm

Please email Erin with any questions and for menu changes. Gluten-free or vegetarian options This email address is being protected from spambots. You need JavaScript enabled to view it.

RESERVE NOW!

katie.pngKatie Dorazio has been in the wine business for over 20 years and has been the Mid-Atlantic Regional Manager with Dalla Terra Winery Direct® since September 2011. Dalla Terra means “of the earth” in Italian. We are a national agent and direct importer of a small and select group of leading, family-owned wineries and spirits producers in Italy. Economical and consumer-friendly, putting quality wines on American wine lovers' tables at affordable prices. The Dalla Terra Winery Direct roster reads like a who's who of some of Italy's most esteemed and iconic family-owned wineries. Each producer represented has played a major role in the significant strides Italy has made over the last 30 years in improving the quality of its wines.

 

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1st Course

Fried Shrimp with corn soufflé and red pepper aioli 

Pairing: Alos Lageder, Vigneti delle Dolomiti Misto Mare Biano

 

2nd Course

Lasagna Florentine 

Pairing: Tenuta Tascante, Etna Rosso Ghiaia Nera

 

3rd Course

Beef Medallions with crispy potatoes in a 

mushroom Gorgonzola cream sauce

Pairing: Poliziano, Vino Nobile di Montepulciano

 

4th Course

Tiramisu

Pairing: Perla Terra Barolo (3oz pour)

 

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 New Year's Eve - Felice Anno Nuovo

4 courses for $68.00 per person, not including tax & gratuity 

We will be offering a prifix menu for New Year's Eve. The regular menu will not be available. Email erin@lunabluofannapolis for menu questions and for vegetarian/ gluten-free options. Reservations are strongly recommended!

 

 

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Antipasti, select 1

Arancini- Fried risotto balls stuffed with basil and mozzarella over a pool of marinara 

Blackened Shrimp- sauteed with burrata, roasted tomatoes, arugula, finished with pesto

Oysters- Baked with leeks, parmesan, and bacon 

Octopus- Grilled and topped with capers and lemon over creamy polenta 

 

Insalata, select 1

Caesar- Chopped Romaine, parmesan, caesar dressing tossed and served with house-made croutons, anchovies upon request

Artisan- Baby mixed greens, dried cherries, and pears with candied pecans and a pear balsamic dressing

 

Primi, select 1

Lobster with roasted tomatoes and peas in a saffron cream sauce 

Sacchetti Con Pera- Purse-shaped cheese-filled pasta with pears in a gorgonzola cream sauce 

Veal Chop- Stuffed with prosciutto and fontina, grilled,  with garlic mashed potatoes and green beans 

Spaghetti Nero- Squid Ink pasta tossed with shrimp and crabmeat in a creamy rose sauce

Halibut- Pistachio crusted and baked, served over Parmesan risotto with Heirloom tomatoes and pesto 

Wild Boar Ragu with fettuccini topped with Grande ricotta 

 

Dolci, select 1

Zabaglione- Egg custard creamed with marsala wine, served with berries

Limoncello Tiramisu- Alternating layers of lady fingers rolled in limoncello with mascarpone 

Chocolate Mousse-Melted milk chocolate chips whipped to perfection, topped with a strawberry

 

 

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 January Wine Dinner Tuesday, January 13 at 630 pm

 4 courses with 4 pairings $85 per person, not including gratuity 

Email This email address is being protected from spambots. You need JavaScript enabled to view it. with questions and for vegetarian and gluten-free options

brigid.png*Please arrive at 6 pm if you would like to enjoy a drink before we begin

*Please note that if you book under 4 diners, you will be seated with other guests  

Brigid found herself drawn to the complexities of wine while studying abroad in Stellenbosch, South Africa. Originally hailing from the mountain state of West Virginia, she now calls Charm City (that would be Baltimore) home. A graduate of Loyola College with a degree in History, Brigid blends her academic curiosity with a reverence for the craftsmanship and agricultural heritage behind each bottle. She is a member of the Society of Wine Educators and has built a diverse career across the beverage industry, from sales and education to retail management. Whether leading formal tastings, teaching classes, or sharing a bottle at her kitchen table, Brigid brings warmth, humor, and a deep knowledge of wine to every conversation. 

 

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1st course 

Littleneck Clams sauteed in garlic, 

tomatoes, and basil with crostini

Pairing: Chateau Haut- La Pereyre, 

Bordeaux Blanc

 

2nd course

Goat Cheese and Apricot Ravioli

in a pistachio cream sauce

Pairing: Donatien Bahuand, 

Vouvray Les Grands Mortiers Demi-Sec 

 

3rd course

Boneless Beef Short Ribs over sauteed spinach

Pairing: Chateau Coupe Roses, Minervois 

Bastide Vin Rouge

 

4th course

Chocolate Mousse with dark berries 

Pairing: Chateau Unang, 

Cotes du Ventoux Rouge

 

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Virtual Charity Wine Dinner Sunday, January 25 @ 6 pm

Eat & Drink for a great cause!

10% of each dinner & 100% of  our cash wine raffle will be donated to Community Pantry Located at Discoveries: The Library at the Mall

$150 for 2 ( $95.00 for 1)

4 courses with 4- 750 ml bottles of wine

Pick up between 4 & 5. The virtual call will begin at 6 pm. Please email Erin with any questions and for menu changes. gluten-free or vegetarian options 

This email address is being protected from spambots. You need JavaScript enabled to view it.

Jenalyn.pngJenalyn Johnson has over 15 years of experience in the wine industry representing wines from all around the world. She joined the Winebow Imports team as the Pioneer Strategic Brands Sales Manager for the Mid-Atlantic region, with a primary focus on promoting key brands in the portfolio from Villa Maria (New Zealand),  Yalumba (Australia), Catena (Argentina), and Ancient Peaks (California).  Before this role, she served as the East Coast Sales Manager at Ancient Peaks Winery in Paso Robles for the past four years. 

Before her tenure at Ancient Peaks, she spent nearly a decade as a Winebow Sales Consultant in Virginia, building strong relationships with her loyal customers. In February 2024, Ancient Peaks became part of the Pioneer Division of Winebow Imports, and it made perfect sense for Winebow to bring Jenalyn back into this newly created role. She has obtained certifications such as CSW (Certified Specialist of Wine), WSET Level 3 Certified with Distinction, and has completed 2/3’s of the WSET Diploma Level 4.

 

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1st Course

Whipped goat cheese with fig jam and crostini 

Pairing: Lapostolle Grande Selection Sauvignon Blanc, 

Rapel Valley, Chile

 

2nd Course

Meatballs over Polenta 

Pairing: Tilia Malbec, Mendoza, Argentina

 

3rd Course

Wild Mushroom Ravioli with a light cream sauce 

Pairing: Root 1 Cabernet Sauvignon, Maipo Valley, Chile 

 

4th Course

Dark Chocolate-dipped cannoli rolled in pistachio with cherry cream

Pairing: Bodega Garzon Reserva Tannat, Maldonado, Uruguay

 

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