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, Aug 16, 2014|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
Garlic is the main event in this delightful and savory dinner. Our chef will marinate it, broil it, sauté it, infuse it, and mix it, promising an aromatic experience. Garlic aficionados will be impressed by the carefully selected varieties of garlic. For those of you that might shy away from such a delightful meal, you may consider that ole folks have always thought garlic to be the “wonder drug” and has been reported to cure everything from the common cold to the “plague”. Plus it does keep vampires away. $69.80 per person includes tax and tip.
1st Course- Garlic Brisket
Smoked and slowly braised pulled garlic brisket over vegetable quinoa with smoked poblano sauce and fried garlic.
Knapp Winery, 2011 Sangiovese & Zugibe Vineyards, 2010 Pinot Noir
2nd Course- Garlic Soup
Roasted pepper, tomato and garlic soup with fried egg and
garlic chevre cream
Chateau LaFayette Reneau, 2012 Chardonnay, Proprietors Reserve & Knapp Winery, 2013 Pinot Gris
3rd course- Garlic Shrimp
Sauteed fantail shrimp over fried cellophane noodles with scallion onions. Served with a roasted garlic and fresh ginger sauce.
Knapp Winery, 2013 Dry Riesling &
Glenora Wine Cellars, 2012 Gewurztraminer
Palate Cleanser- Peppermint Granita
4th Course- Garlic Crusted Filet
Blue cheese and roasted garlic crusted filet of beef finished with garlic brown sauce and balsamic reduction. Served with Boursin and herb whipped garlic potatoes and braised garlic petite Brussel sprouts
Chateau LaFayette Reneau, 2010 Cabernet Franc &
Knapp Winery, 2011 Meritage
5th Course- Mint napoleon
Light peppermint mascarpone mousse over puff pastry with Ice Wine macerated berries and light vanilla bean sabayon sauce.
Chateau LaFayette Reneau, 2013 Pinot Noir Blanc &
Knapp Winery, NV Brut
$69.80 per person includes tax and tip