|Date:||Sat, Jun 17, 2017|
|Time||6:30 PM to 9:00 PM|
|Venue:||Knapp Winery & Vineyard Restaurant|
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.
1st Course- Turbot
Pan roasted turbot over whipped potato pancake with wilted arugula and fennel onion relish. Finished with champagne viniaigrette.
Knapp Winery 2016 Dry Rosé &
Glenora Wine Cellars, Vintage Sparkling Wine
2nd Course- Scallop & Prawn
Spiced tomato gazpacho with cold poached scallop and prawn with a cucumber dill crème fraiche.
Knapp, 2016 Finger Lakes Chardonnay &
Zugibe Vineyards, 2015 Gruner Veltliner
3rd Course- Tuna
Jalapeno Ahi tuna tartare with wakame seaweed salad served with sesame wonton crisps and mango and lychee puree.
Glenora Wine Cellars, 2016 Dry Gewurztraminer &
Knapp Winery, 2016 Seyval Blanc
4th Course-Mahi Mahi
Blackened Mahi Mahi with Pineapple chutney served over cilantro citrus Jasmine rice with mandarin orange and meyer lemon beurre blanc sauce.
Knapp Winery, 2016 Dry Riesling &
Chateau LaFayetter Reneau, 2015 Riesling
Entremets- Grapefruit and mint cucumber vodka Greyhound
5th Course- Pina Colada Mousse Napoleon
Layers of puff pastry and coconut cream mascarpone mousse with turbinado sugar, finished with a white chocolate drizzle and caramelized pineapple sabayon.
Knapp Winery, 2016 Anniversary Dry Vignoles &
Chateau LaFayette Reneau, Late Harvest Vignole