|Date:||Sat, Sep 15, 2018|
|Time||6:30 PM to 9:00 PM|
|Venue:||Knapp Winery & Vineyard Restaurant|
Steamed, poached, grilled, baked and broiled, sea food seasoned with olive oil, lemon, basil, thyme, garlic, onion, tomatoes and accompanied by fresh asparagus, root vegetables and greens is the theme of this delectable night. Just reading about this brings the aromatic goodness to your senses. In Chef John’s signature way of creating memorable wine dinners, his culinary prowess will ignite your sense of taste and guide you through the deliciousness of the sea. This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. $78.75 includes tax and gratuity.
1st Course- Smoked Salmon
Smoked salmon over a dill and Chevre potato cake with creamed leeks and caper and red onion relish
Zugibe Vineyard, Sauvignon Blanc & Glenora Wine Cellars, NV Sparkling
2nd Course- Lobster Bisque
Creamy lobster and shrimp bisque with tarragon and parmesan, topped with seared sea scallop and tomato herb concassé with parmesan tuille
Chateau Lafayette Reneau, Pinot Noir & Knapp Winery, 2017 Finger Lakes Chardonnay
3rd- Tuna Tartare
Fresh Ahi tuna tartare with fresh jalapeno, toasted sesame, and candied zest over wonton crisps and wakame seafood salad, finished with Sriracha aioli.
Knapp Winery, Dry Riesling & Zugibe Vineyard, Gruner Veltliner
4th Course- Lobster
½ Maine lobster stuffed with lobster crab and brioche over citrus whipped potatoes, sweet corn and cilantro succotash, and herbed beurre blanc.
Knapp Winery, 2017 Siegerrebe & Chateau LaFayette Reneau, Seyval/Chardonnay
Entremets- Shark Bite Shooter - Blue Curacao, Limoncello, grenadine, Lemon Simple Syrup
5th Course- Tropic Trifle
Layers of vanilla pound cake with simple syrup, Key Lime Curd, Riesling macerated mango, papaya and pineapple compote, lime zest cream and sabayon.
Knapp Winery, 2017 Iced Wine & Knapp Winery, 2017 Vignoles