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Grilled & Braised Farm and Sea Wine Dinner

Date: Sat, Jun 15, 2019
Time 6:30 PM to 10:00 PM
Venue: Knapp Vineyard Restaurant
Phone: 6079303495

It’s all about technique.  Chef John McNabb is eager to flash his talents on the grill for this wine dinner.  Understanding cooking methods are vital to serving flavorful dishes, the temperatures and times of each main ingredient will be carefully watched and slow cooked when appropriate.  The results will be moist foods with deeper flavors and charred tastes. Farm to Sea means seasonal vegetables and local meats combined with the freshest seafood available.  This is a five-course meal paired with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards, and Glenora Wine Cellars. Please purchase your tickets online to reserve your spot $82.50, includes tax and gratuity.  Also included is a sparkling wine reception before the meal!


1st course- Grilled caprese salad-

Fresh grilled beefsteak tomatoes and mozzarella slices with fresh frisee salad drizzled with basil oil and white balsamic vinaigrette, sprinkled with grapevine smoked Seneca salt.

Knapp Winery, 2018 FL Chardonnay &

Glenora Wine Cellars 2017 Syrah


2nd Course- Red Pepper Bisque

Fire roasted red pepper bisque spiked with Seyval Blanc, fresh dill and smoked gouda, finished with a tarragon crème fraiche.

Chateau LaFayette Reneau, NV Seyval Chardonnay &                            

Zugibe Vineyards,  2017 Gruner Veltliner


3rd Course- Grilled stuffed prawns

Grilled prawns stuffed with crab, artichoke and Chevre and wrapped in Prosciutto Di Parma. Served over braised kale with a lemongrass and white balsamic reduction.

ZugibeVineyards, 2017 Sauvignon Blanc &

Glenora Wine Cellars, 2017 Pinot Noir


4th Course- Braised Short Ribs

Braised Angus short ribs in a cabernet demi glace with grilled portabella and Muranda Farms bleu cheese, over a grilled garlic parmesan polenta cake with alfalfa sprouts and potato gaufrette.

CLR 2016 Cabernet Sauvignon & Knapp Winery, 2017 Lemberger


5th Course- Grilled peach trifle

Sugared grilled peaches, lavender Chantilly cream, peach sabayon, and Riesling soaked sponge cake layered and topped with pomegranate and apricot relish with spun sugar

KnappWinery, 2017 Vidal Blanc Iced Wine & Pomegranate, Lavender Gin Fix


$82.50 includes tax and gratuity

Reserve your seats by buying your tickets