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Farm to Table Harvest Wine Dinner

Date: Sat, Oct 19, 2019
Time 6:30 PM to 10:00 PM
Venue: Knapp Vineyard Restaurant
Phone: 6079303495
Email: belinda@knappwine.com

There is no better time to dine in the Finger Lakes.  A plethora of fresh vegetables, meats, and dairy are used during this incredibly fresh and bountiful harvest time. Our fresh ingredients are grown and produced locally and delivered to us, 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.  This five-course dinner will be paired beautifully with premium wines from Knapp Winery, Zugibe Vineyards, and Glenora Wine Cellars. Please purchase your tickets online to reserve your spot. $78.25 includes tax and gratuity

 

Menu

1st- Beet & Chevre Tower

Braised beets and herbed Chevre mousse in alternating layers with pumpkin seed oil vinaigrette dressed arugula and balsamic vinaigrette

Knapp 2018 Unoaked Cabernet Franc  Zugibe Phoenician Red

 

2nd- Acorn and Butternut Squash Bisque

Roasted acorn and butternut squash, local apple cider, spiked with warm spices and tarragon. Finished with a spiced crème fraiche and roasted apple chutney.

Chateau Lafayette Reneau Seyval Chardonnay  Knapp 2017 Pinot Noir

 

3rd- Duck Arancini

Ground duck breast and gorgonzola with Herbes De Provence and warm spices in a Parmesan risotto sphere deep-fried in Japanese breadcrumbs in a poblano hoisin sauce.

Knapp 2017 Meritage  Chateau Lafayette Reneau 2016 Cabernet Sauvignon

 

4th- Stuffed Pork Loin

Butterflied pork loin stuffed with brioche, blue cheese, cranberry and apple stuffing over wild rice, quinoa, and kale pilaf, with balsamic and cranberry aigre doux and roasted Brussel sprouts.

Knapp 2018 Riesling  Zugibe Vineyards 2016 Pinot Noir  

 

5th Course- Pumpkin mousse & apple spice cake trifle

Chai and pumpkin mousse between layers of apple spice cake, and stewed apple chutney with a star anise sabayon sauce.

Knapp Brandied cider (served hot)  Trestle Creek Hard Cider

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