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, Sep 20, 2014|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
There is no better time to dine in the Finger Lakes. Someone said, we are the tree the Big Apple grows on. A plethora of fresh vegetables, meats and dairy are used during this incredibly fresh and bountiful time. Farm-to-table refers to a movement where food is produced locally and delivered to you, in some cases, the very same day. Our chef works with producers from across the street and around the region. Together with the freshness of the season and his very creative culinary skills plus the wine from this terroir, this is a wine dinner not to miss. Ever so popular, we have scheduled two dates. Sept 20 and Oct 18. 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.
1st – Country Pate-
Rustic terrine of local pork, pitt ham, house smoked bacon and herbs and spices. Thinly sliced with fresh baked bread and served with herbed Chevre spread and cornichons
Knapp Winery, 2013 Pinot Noir &
Chateau LaFayette Reneau, 2012 Proprieter’s Reserve Chardonnay
2nd- Butternut Squash Bisque-
Velvety Butternut squash, cream, herbs and spices spiked with Knapp Seyval Blanc and Red Jacket cider.
Finished with maple spice crème fraiche.
Knapp Winery ,2013 Seyval Blanc &
Glenora Wine Cellars, 2013 Concrete Egg Fermented Pinot Blanc
3rd- Braised Brisket Napoleon-
Tender beef brisket braised for 20 hours in garlic and red wine served over puff pastry with gorgonzola mousse, dressed hydroponically grown arugula and merlot reduction
Zugibe Vineyards, 2011 Cabernet Sauvignon &
Glenora Wine Cellars, 2012 Merlot
4th- Pork Loin Roulade
Slices of roasted Schrader farms pork loin stuffed with a blue cheese, wild mushroom and sausage mixture. Served over local roasted garlic whipped potatoes with braised greens and brown sauce.
Chateau LaFayette Reneau, 2010 Cabernet Franc & Zugibe Vineyards, 4 Freds Red
5th Course- Maple, pumpkin & Brandy Bread Pudding
Rich bread pudding spiked with Knapp Brandy and rich swirls of spices intertwined with roasted pumpkin and local maple. Served with Cayuga Creamery’s vanilla bean ice cream and whipped fresh cream.
Knapp Winery Brandied Chai Tea & Chateau LaFayette Reneau Late Harvest Riesling
$74.90 per person includes tax and tip