Finger Lakes wine country has been voted one of the top ten most beautiful wine countries in the world! Visit us at Knapp and see for yourself.
There is no better time to dine in the Finger Lakes. Someone said, we are the tree the Big Apple grows on. A plethora of fresh vegetables, meats and dairy are used during this incredibly fresh and bountiful time. Farm-to-table refers to a movement where food is produced locally and delivered to you, in some cases, the very same day. Our chef works with producers from across the street and around the region. Together with the freshness of the season and his very creative culinary skills plus the wine from this terroir, this is a wine dinner not to miss. Ever so popular, we have scheduled two dates. Sept 20 and Oct 18. This five course dinner will be paired beautifully with premium wines from Knapp Winery, Zugibe Vineyards and Glenora Wine Cellars. Please purchase your tickets on line to reserve your spot.
1st – Country Pate-
Rustic terrine of local pork, pitt ham, house smoked bacon and herbs and spices. Thinly sliced with fresh baked bread and served with herbed Chevre spread and cornichons
Knapp Winery, 2013 Pinot Noir &
Chateau LaFayette Reneau, 2012 Proprieter’s Reserve Chardonnay
2nd- Butternut Squash Bisque-
Velvety Butternut squash, cream, herbs and spices spiked with Knapp Seyval Blanc and Red Jacket cider.
Finished with maple spice crème fraiche.
Knapp Winery ,2013 Seyval Blanc &
Glenora Wine Cellars, 2013 Concrete Egg Fermented Pinot Blanc
3rd- Braised Brisket Napoleon-
Tender beef brisket braised for 20 hours in garlic and red wine served over puff pastry with gorgonzola mousse, dressed hydroponically grown arugula and merlot reduction
Zugibe Vineyards, 2011 Cabernet Sauvignon &
Glenora Wine Cellars, 2012 Merlot
4th- Pork Loin Roulade
Slices of roasted Schrader farms pork loin stuffed with a blue cheese, wild mushroom and sausage mixture. Served over local roasted garlic whipped potatoes with braised greens and brown sauce.
Chateau LaFayette Reneau, 2010 Cabernet Franc & Zugibe Vineyards, 4 Freds Red
5th Course- Maple, pumpkin & Brandy Bread Pudding
Rich bread pudding spiked with Knapp Brandy and rich swirls of spices intertwined with roasted pumpkin and local maple. Served with Cayuga Creamery’s vanilla bean ice cream and whipped fresh cream.
Knapp Winery Brandied Chai Tea & Chateau LaFayette Reneau Late Harvest Riesling
$74.90 per person includes tax and tip
Join us on October 10th at 7pm, as we host our first Gourmet Game Dinner presented by Wild Harvest Table. Com To reserve your tickets buy your tickets through our event ticket tab. $75.00 per person. A portion of proceeds go to Seneca County Cornell Cooperative Extention.
1st course | Venison Arancini
Arancini di Riso stuffed with a ground venison and maytag blue cheese mixture and
served over dressed greens with a Thai Chili aioli sauce
*Knapp 2013 Dry Riesling *Knapp 2013 pinot Noir
2nd course | Hasenpfeffer
German stewed rabbit pieces in a paprika infused light broth with roasted root vegetables
*Knapp 2013 Gewurztraminer *Knapp 2012 Sangiovese
3rd course | Trout en Croute
Fresh trout filets and salmon mousse wrapped in puffpastry and baked. Served with
saffron scented jasmine rice, haricots vert and a light citrus dill beurre blanc.
*Knapp NV Brut *Knapp KV Estate 2012 Dry Riesling
4th course | Chocolate Loganberry mousse
Chocolate Loganberry mascarpone mousse piped into dark chocolate
ganache lined martini glasses and drizzled with berry reduction and
finished with lady fingers.
*Knapp NV Loganberry *Knapp 2012 Lemberger