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, Jul 19, 2014|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
It took the Old Man , Santiago eighty-five days to capture the enormous Marlin. You won’t have to wait that long to savor the delicacies of the sea that Chef John will create. Think shrimp in a crusted, fried style or pan seared halibut or tuna, along with a gazpacho or shell fish. After a long struggle with sharks to protect his catch, all that was left was the carcass. Expect no sharks, only a succulent meal. This five course dinner will be paired beautifully with premium wines from Knapp Winery, Zugibe Vineyards, Cheateau LaFayette Reneau, and Glenora Wine Cellars. Please purchase your tickets on line to reserve your spot. Unfortunately, we are currently sold out.
Old Man and the Sea Wine Dinner Menu
1st Course- Shrimp Salad
Jasmine rice and shrimp salad tower with European cucumber
and dressed frisee
Knapp Winery, 2013 Dry Riesling & Glenora Wine Cellars, 2012 Pinot Blanc
2nd course- Gazpacho
Spicy tomato gazpacho, petite crab cake with a cilantro lime crème fraiche
Zugibe Vineyards, 2012 Gruner Veltliner & 2012 Pinot Noir
3rd Course- Seafood Mousse en Croute
Shrimp and salmon mousse in puff pastry with pickled red onion and a lemon dill beurre blanc sauce
Chateau LaFayette Reneau, 2011 Chardonnay & 2013 Dry Riesling
4th Course- Halibut “Veracruz”
Pan seared Halibut fillet with a tomato, cilantro and pepper sauce over jasmine rice with a citrus avocado mousse
Knapp Winery 2013 Dry Rose & 2013 Pinot Noir
Entremets- Lychee & Lavender Mojito shooter
5th Course- Coconut Flan
Vanilla Bean and coconut flan in a pool of Coconut rum caramel sauce with candied ginger and pineapple.
Chateau LaFayette Reneau Late Harvest Riesling & Glenora Wine Cellars NV Brut Sparkling
$58.95 per person ++ = $74.90 inclusive