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, Jun 21, 2014|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
Do not expect music to be the main course. Music inspired foods from songs like- I Left My Heart in San Francisco featuring sourdough bread or Cry Me a River might include a salmon dish and Georgia on My Mind will dictate a peachy entree. Whatever the song, the inspiration will be a delicious food and sound experience. Live music is included at this wine dinner. 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. $58.95 plus tax and gratutity. When you buy your tickets online the tax and gratuity will be added. The following is the menu.
1st Course- I Left My Heart In San Francisco – Tony Bennett
A twist on the Hangtown Fry. A thin omelet filled with creamed oysters and house smoked bacon mixture and served over sourdough pancake.
Finished with a light citrus sriracha sauce.
Knapp Winery 2012 Seyval Blanc & Chateau Lafayette Reneau 2012 Pinot
2nd course- Diggin’ My Potatoes – James Cotton
Creamy potato and roasted garlic soup with sautéed leeks and
a potato latke with dill crème fraiche
Knapp Winery 2011 Sangiovese & Glenora Wine Cellars 2012 Pinot Blanc
3rd Course- Cry Me A River – Julie London
Copper River salmon and scallop mousse en croute with red onion,
caper relish and citrus beurre blanc.
Zugibe Vineyards 2012 Gruner Veltliner & Chateau Lafayette Reneau 2012 Dry Riesling
4th Course – Georgia on My Mind – Louis Armstrong
French battered chicken breast over pecan rice pilaf with a Peach avinac, peach and jalapeno compote.
Knapp Winery 2013 Riesling &
Chateau Lafayette Reneau, 2012 Seyval-Chardonnay
Entremets- Cantaloupe Island – Herbie Hancock
Cantaloupe mint and Riesling Granita
5th Course- Taste of Honey – Herb Alpert
Honey & Rosewater pot de crème with ice wine sabayon and honey spiked whipped cream
Knapp 2010 Block 4 Vidal Blanc Ice Wine & Zugibe Vineyards 2011 Late Harvest Riesling