Menu
Its back! Our second annual Farmed & Foraged pairings where we feature a different local chef each month preparing fresh, local ingredients to create small plates, perfectly paired with our wines.
Our first Farmed & Foraged pairing is on Monday, January 7th from 6PM – 830PM. Locally renowned Chef Brud Holland from Finger Lakes Made and Fox Run will be creating a custom menu for both January pairings.
We are capping these events to 30 guests to preserve the intimacy.
Tickets are $39 plus tax. Gratuity not included.
Menus will be created based on the season so please come with an open mind and an open belly! Four courses, below:
Dry Riesling ‘17: Pacific Ono, Apricot Sticky Rice
Cabernet Franc ’13: Venison Cutlet & Sausage Duo, Cherry Glaze
Cabernet Franc ’14: Lamb Loin, Rye Whiskey Maitake Sauce
Late Harvest Riesling ‘17 : Preliminaries Chocolate, FLX Cheese & Tropical Fruit Trio
https://www.eventbrite.com/e/farmed-and-forged-dinner-tickets-50782429614
SPRING HOURS
*Last seated tasting begins at 4:45PM. By the glass & bottle for purchase afterwards until close.
Monday: 10:30AM – 5:30PM
Tuesday: 10:30AM – 5:30PM
Wednesday: 10:30AM – 5:30PM
Thursday: 10:30AM – 5:30PM
Friday: 10:30AM – 5:30PM
Saturday: 10AM – 5:30PM
Sunday: 10AM – 5:30PM