|Date:||Sat, Oct 20, 2018|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
We are the tree the Big Apple grows on. 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 havest 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 fivecourse 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. $76.25 includes tax and gratuity.
1st- Pear and Gorgonzola tart
Caramelized pears, gorgonzola and red onion puff pastry tart baked and drizzled with a tart cherry and balsamic reduction with fresh arugula salad
Knapp Winery, 2017 Unoaked Cabernet Franc & Glenora Wine Cellars 2017,Semi-Dry Riesling
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, NV Seyval Chardonnay & Knapp Winery, 2016 Pinot Noir
3rd- Osso Bucco Arancini
Braised veal shank mixture in parmesan risotto and fried golden brown, served in roasted vegetable puree with gremolata
Knapp Winery, 2016 Meritage & Chateau Lafayette Reneau ,2015 Cabernet Sauvignon
4th- Seared duck with blueberry Aigre Doux
Seared duck breast slices served over sweet potato puree with a blueberry aigre doux sauce and frizzled brussels sprouts.
Knapp Winery, 2017 Semi-Sweet Riesling & Zugibe Vineyards, 2016 Sauvignon Blanc
5th Course- Pumpkin Crème Brulee
Chai and pumpkin Crème Brulée, spiced sweetened whipped cream and star anise sabayon
Knapp Brandied cider & Trestle Creek Hard Cider