Winemaker’s Dinner

Chapter One – Fall

The Seasonal Farm to Table Menu
September 26, 2017

$175 per person (inclusive)
6pm Cocktail Hour – Sparkling Wine & Canapés
7pm Dinner Service Begins  

Apple Foie
Pickled Apple, Fresh Apples, Sweet Sea Buckthorn, Foie Torchon
Geisenheim 2015

Roots and Bulbs
Marinated Roots and Bulbs, Lemon Fetish Cheese, Tarragon
Vidal Appassimento 2016

Brandade Fish
Local Fish-Fried Brandade, Fennel, Pickled Chili, Quick-Cooked Escargot with Star Anise
Chardonnay Grand Reserve 2015

Apple Granita

Waupoos Lamb
Waupoos Lamb Daube, Sous Vide Beet, Crème Fresh Dots, Dill Confetti
No Added Sulphur De Chaunac 2016

Star Anise Blueberry and Plum Confiture

Roast Duck
Roast Duck, Cherry/Orange Gastrique, Pickled Black Radish, Waupoos Pomme Maxim
Cabernet Franc Appassimento 2016


Maple Whiskey, Grilled Peach, Sea Buckthorn
Maple Ice 2016