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.
|Date:||Sat, May 17, 2014|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
Tapas are small plates, canapés or finger food that originated in Spain. Tapas come in many different forms and at Knapp are known to be great meals, especially served in a seven course presentation. The main ingredients will vary and include seafood and outstanding meat or charcuteries. Flavors include citrus and cilantro and just the right amount of spice. This seven 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.
Seared Filet of beef tenderloin carpaccio with peppercorn mushrooms and white truffle risotto
Chateau Lafayette Reneau 2010 Cabernet Franc
Roasted Beet, Candied pecans and Muranda Blue cheese field green salad with sweet and savory mustard vinaigrette
Zugibe Vineyards 2012 Riesling
Shrimp and Lobster Bisque with Local wheat crackers and lemon Chevre spread
Glenora Wine Cellars 2010 Pinot Blanc
Salmon and Chevre Arancini over dressed arugula with lemon caper dill aioli
Knapp Winery 2012 Dry Riesling
Shrimp, Avocado, jicama, and ginger spring rolls with spicy sriracha teriyaki sauce
Zugibe Vineyards 2010 Sauvignon Blanc
Entremets- Pomegranate and Ice wine jellies with fresh mint syrup
Walnut and pesto crusted lamb lollipops over herbed polenta with a cranberry merlot glaze
Knapp Winery 2011 Merlot
Wild berry and lavender crème brulee with rosewater sweetened whipped cream
Chateau Lafayette Reneau 2012 Riesling
$52.95 per person plus tax & gratutity.