Food and Wine Experience
2020 Dates: October 23. Begins at 11:30 am
Remaining dates are sold out.
Enjoy a unique, personalized tour with a lunch focused on food and wine pairing. You’ll begin by sipping our welcome wine while you enjoy an in-depth tour of the vineyards and winemaking facility, which overlooks Seneca Lake. Following the tour, Chef Brud Holland will serve you a plate of five delicious bites alongside a flight of six incredible wines, including a dessert wine. Lunch will be served in our historic barrel room—a restored dairy barn from the 1800s. And Owners Scott or Ruth will join you for lunch.
Tickets are $45 per person, plus tax and gratuity. Reservations should be made 48 hours in advance. Click the button below and search for the desired date to reserve. Please let us know if you wish to sit with someone that made a separate reservation. Wine Club Members enter same email address associated with your account to receive 10% off.
Tasting Blocks Dinner
October 30, 2020– SOLD OUT
November 6, 2020- SOLD OUT
Begins at 6:30 pm
Join us as Winemaker Peter Bell & Chef Brud Holland guide us through the building blocks of food and wine pairings. This four course dinner focuses on the principles chefs and winemakers use when collaborating on food and wine pairings. Each portion or “block” is served with a wine that enhances and showcases the intricate flavors of the meal. Our chef and winemaker will interpret the science behind food and wine pairing while you indulge in this phenomenal wine dinner in our barrel room (each party will be at separate tables and socially distanced). Menu coming soon!
$75 per person + tax & gratuity. Reservations should be made 3 days in advance. Click the button below and search for the desired date to reserve. Wine Club Members enter same email address associated with your account to receive 10% off.
BEEF WELLINGTON—beef tenderloin, shiitake mushrooms, butter puff pastry, cab franc reduction glaze | Paired with 2018 Cabernet Sauvignon
APPLE SALAD—assorted apple varieties, old man cheddar, candy onions, pepitas | Paired with Arctic Fox
VEGETABLE RAVIOLI—roasted vegetables, handmade pasta, oven roasted tomato sauce | Paired with 2018 Semi-Dry Riesling
PORK TENDERLOIN WITH SAUSAGE—seared pork tenderloin, pork & juniper sausage, Pickled red onion jam, kennebec potato pancake | Paired with 2019 Chardonnay & 2018 Cabernet Franc
VENISON TENDERLOIN WITH SAUSAGE—seared venison tenderloin, venison & thyme sausage, pickled cherry glaze, buckwheat potato pancake | Paired with 2018 Cabernet Franc Lemberger
CHICKEN TERRINE— seared “Kelly Murphy” chicken & mousselline, shiitake mushroom cream, butternut squash tapenade | Paired with 2014 Blanc de Blancs
SWEET FINALE—Tarragon crepes, Hedonia apple bavarian cream | Paired with Port-Style Dessert Wine