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.
Once a month Knapp Vineyard Restaurant hosts an evening wine dinner complete with sparkling reception and a five course dinner. Gene Pierce famously sabers the tops of Glenora Wine Cellars sparkling wine in the Knapp Barrel Room and serves it to our guests in frosted champagne glasses. Our Executive Chef, John McNabb prepares a gourmet meal sourcing most of his ingredients from local farms which includes our very own estate grown vegetables in season. The menu for each month can take us from one end of the world to another or simply be fun and scrumptious. The portions are generous and each course is served with a white and a red wine. The wines served include Knapp premium wines, Glenora Wine Cellar Wines and vinifera wines from our friends at Zugibe Vineyards on the east side of Seneca Lake. It is a Finger Lakes experience not to miss.
Take a trip back in time at Knapp's First Annual Speakeasy event on Saturday, November 5th. A dark, hidden room will be located near our Tasting Room, filled with prohibition style drinks, food, music, and laughter! Staff members will be dressed in period-style clothing, so feel free to dress up for the occassion! Jazz music by "Cool Club" Admission is free, but you need a password to enter. Wine and food and drinks will be available for purchase.
Journey Through Culinary History
Back by popular demand, is A Journey Through Culinary History. Think of this as a experiential learning meal. Knowledge with every bite. Our studious Chef John McNabb will take you back in time introducing chefs who invented cooking styles and techniques that changed the way we cook. It sounds like a history lesson, and it will be, but it’s a lesson good for the brain, and great for the belly. The excitement of this five course meal will be accented with premium wines from Knapp Winery, Chateau LaFayetter Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. Please purchase your tickets on line to reserve your spot. $74.90pp, includes tax and gratuity.
This Evenings Menu
1st- Marie Antoine Carême- (1784-1833) Paris, France- “King of Chefs, Chef of Kings” Revolutionized table service practices. Emphasis on fresh seasonal ingredients, produce, etc. (Famous for elaborate cold displays.)
Spinach, smoked salmon, roasted pepper, carrot, asparagus, goat cheese and zucchini terrine over field greens with an herbed vinaigrette and toasted pine nuts
Knapp Winery, 2015 Seyval Blanc & Glenora Wine Cellars, 2014 Pinot Blanc
2nd- Auguste Escoffier- (1846-1935)Lyon France – Known for Nouvelle Cuisine- “Father of French Cookery”- Established the “5 Mother Sauces”
“Veloute Agnes Sorel”- Creamy soup of veloute with chanterelle mushrooms, shallots, saffron & rendered bacon. Finished with caramelized wild mushrooms
and rustic baguette.
Chateau LaFayette Reneau, 2014 Proprieter’s Reserve Chardonnay & Zugibe Vineyards, 2013 Lemberger
3rd- Paul Bocuse- (1926- present) Lyon, France- Nouvelle cuisine- Set the standard for culinary excellence. 3 Michelin Stars, The Bocuse D’Or Competition, the highly recognized and coveted competition in his namesake is the epitome of culinary greatness.
Seared baby leek and goat cheese filled vol au vent with beurre de escargots, chopped parsley and fricassee of truffled snails.
Knapp Winery 2013 Sangiovese & Cheateau LaFayette Reneau, 2013 Syrah
4th – Joël Robuchon- (1945- Present) Poitiers, France – “Chef of the Century” by Gault Millau. 3 star Michellin chef. Forbes 5 Star, AAA 5 Diamond award. Operates a dozen restaurants around the globe with a total of 25 Michelin stars, the most of any chef in the world.
Pan-seared sea bass over lemongrass jasmine rice with braised bok choi and brut citrus beurre blanc with cilantro foam.
Glenora Wine Cellars, 2015 Dry Riesling& Knapp Winery, 2015 Siegerrebe
5th – Jacques Torres- (1959- Present) Bandol, France – Master Pastry Chef – “Mr. Chocolate”- Multiple award-winning patisseries & chocolate shops. Celebrity pastry chef.
Chocolate Kirsch mousse over tart cherry chocolate fudge cake with chocolate bowl, spun sugar and gold leafed single origin chocolate.
Knapp Winery Ruby Port & Chateau LaFayetter Reneau, 2012 Cabernet Sauvignon Owner’s Reserve
Traditional Family Style Wine Dinner from Around the World.
Roast chicken, heavy pasta dishes, soups, make your own ramen dish are possible family style experiences you once or still enjoy. Chef McNabb has chosen to choose from an array of ethnic dishes and twist them just so you have a typical Knapp style wine dinner. Mixed with fun and flavor this experience might want to be taken home. The excitement of this five course meal will be accented with premium wines from Knapp Winery, Chateau LaFayetter Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. Please purchase your tickets on line to reserve your spot. $74.90pp, includes tax and gratuity.
It’s January! A time to reflect, relax and for this wine dinner, explore the influences of the wonderful Mediterranean culture of Moroccan cuisine. Moroccan cuisine is typically a fusion of Mediterranean, Andalusian, and Arabic foods. Chef John will present a fun and exciting dinner using staple ingredients like cumin, mint, saffron, olives, pepper, fennel, paprika, coriander to make beef, lamb and chicken dishes accompanied by eggplant with Moroccan spreads. We hope to take your palate on a Marrakesh Express accompanied by the premium wines of Knapp Winery, Glenora Wine Cellars, Chateau LaFayette Reneau and Zugibe Vineyards.
According to Jeffery Plicher, professor of history at the University of Minnesota who traveled all over the world eating tacos. The origins of the taco are really unknown. “My theory is that it dates from the 18th century and the silver mines in Mexico, because in those mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite. “We promise we won’t blow up the kitchen making this dinner a bit different, but we guarantee a pleasant twist on the crunchy and soft styles tacos that you have come to know. Folded, wrapped and flat with fish, chicken and meat, the taco will be the main event at each course. This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. $76.15 per person includes tax and gratuity.
So what were you doing in the late 60’s early 70’s? This wine dinner is a play on words. It could mean Flour power or Flower power. There will be no room for peaceful protests at Knapp, simply delicious dishes with vibrant colors, puffy pastries, lively scents, and you are encouraged to wear your best flower power ensemble. The menu will include recipes using blue cornflower, quinoa flour, edible flowers and a tasty scaloppine dredged in flower sauted with a an aromatic wine sauce. This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. $76.15 per person includes tax and gratuity.
Steamed, poached, grilled, baked and broiled, sea food seasoned with olive oil, lemon, basil, thyme, garlic, onion, tomatoes and accompanied by fresh asparagus, root vegetables and greens is the theme of this delectable night. Just reading about this brings the aromatic goodness to your senses. In Chef John’s signature way of creating memorable wine dinners, his culinary prowess will ignite your sense of taste and guide you through the deliciousness of the sea. This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. $79.95 per person, includes tax and gratuity.