Austin Steakhouse, Estância Churrascaria, Hosts Special Stags’ Leap Wine Dinner

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Dinner includes access to the salad bar, an unlimited selection of 14 cuts of meat, Brazilian side dishes, dessert, coffee and wine.

Estância Churrascaria, an Austin steakhouse, is hosting a wine dinner on June 5

Estância Churrascaria is hosting a wine dinner featuring acclaimed wines from Stags’ Leap Winery on Wednesday, June 5.

Guests at the dinner will be able to enjoy a four-course meal, which includes access to the Austin steakhouse’s elaborate 30-item salad bar, 14 different cuts of prime slow-roasted meat sliced at the guests’ tables, traditional Brazilian side dishes, exquisite desserts, Brazilian coffee and expertly curated wines from Stags’ Leap Winery in Napa Valley.

The dinner will feature four Stags’ Leap wines during the evening: Cabernet Sauvignon, Merlot, Petite Syrah and Chardonnay.

“We’re very proud of the wines we will be showcasing at our Stags’ Leap Wine Dinner,” said Robinson Sigueiredo, a manager at Estância Churrascaria. “This dinner is meant to be a special event for our guests to indulge in delicious wines, a variety of meats, fine desserts and more. We’re looking forward to showing off the Stags’ Leap wines and the excellent service and food we have to offer.”

The dinner will cost $70 per person, and reservations are required. Seating for the dinner is limited and filling up quickly. To learn more about the special event and to make a reservation, click here.

About Estância Churrascaria

Estância Churrascaria is Austin’s first authentic Brazilian steakhouse. Estância Churrascaria offers a dining experience rich in the culture and flavor of Southern Brazil. For a set price, patrons can enjoy more than 14 savory cuts of meats, including chicken, pork, beef and lamb. The meal is accompanied by five traditional Brazilian side dishes and includes unlimited access to a salad bar that boasts more than 20 items. After the main course, patrons can choose from one of eight desserts, which includes cheesecake, flan and crème brûlée.
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Julianne Coyne
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