|Date:||Sat, Mar 24, 2012|
|Time||6:30pm --We start with a sparkling wine reception. $54.95 pp|
Short ribs, petite filets, and baby scallops can be considered little bites individually, but lined up in a gourmet menu there is nothing short of a gastronomical adventure. Each dish packed with bountiful flavors can produce a wild eating experience. So when they say good things come in small packages our chef has taken this to the limit. Fragrant, delicate and savory, every entrée stands apart from the other. Each course will be paired with two wines from Knapp Winery, Zugibe Vineyards or Glenora Wine Cellars. Buy your tickets online
Not Too Short On Flavor Wine Dinner-
1st Course- Short ribs
Korean Style Barbequed short ribs served over hoisin braised bok choi.
Knapp Winery, 2009 Lemberger & Zugibe Vineyards, 2010 Dry Riesling
2nd Course- Baby spinach and sweet peas
Baby Spinach and sweet pea soup with crisp pancetta and finished with a fresh mint cream
Knapp Winery, 2010 Seyval & Zugibe Vineyards, 2010 Sauvignon Blanc
3rd Course- Bay Scallops and Rock Shrimp
A fresh bay scallop and rock shrimp crudo topped with an avocado and black bean cream, and served in a mini corn tortilla cup.
Knapp Winery, 2010 Dry Riesling & Zugibe Vineyards, 2009 Chardonnay
Limoncello and fresh mint Granita
4th course- Petite Filet
Grilled petite filet of beef with a Roquefort and wild mushroom sauce, served with tarragon roasted fingering potatoes and haricot vert.
Knapp Winery, 2010 Cabernet Sauvignon &
Zugibe Vineyards, 2008 4 Freds Red
5th course- Shortcake
Vanilla Bean shortcake topped with Knapp Block 4 Vidal Blanc Ice Wine macerated wild berries. Served in a pool of Crème anglaise with a scoop of Cayuga Lake Creamery Ice cream.
Knapp Winery, 2010 White Cabernet Franc &
Zugibe Vineyards, 2009 Late Harvest Riesling