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 fifth Farmed & Foraged pairing is on Monday, March 4th from 6PM – 830PM. Chef Jeremy Personius from Red Newt Bistro in Hector will be joining us!
We are capping these events to 30 guests to preserve the intimacy.
Tickets are $39 plus tax and fees. Gratuity not included.
Sangiovese Rosé ’17
Arugula Salad with Raspberry Rhubarb Fruit Leather, Shaved Parmesan, Toasted Pepitas with Apple Cider Vinaigrette
Cabernet Franc Reserve- Leidenfrost Vineyard ‘17
Carpaccio. Thinly sliced Beef Tenderloin with Lively Run Chevre, shaved Brussel Sprouts and Smoked Seneca Salt
Vegetarian option- Marinated Beet with Lively Run Chevre, Shaved Brussel Sprouts and Smoked Seneca Salt
Blaufränkisch ’17
Moroccan Lamb Meatball Stew with Olives and Roasted Root Vegetables over Cous Cous
Vegetarian option- Roasted Root Vegetable and Chickpea Stew over Cous Cous
Riesling N6679P ’17
Riesling Poached Pear Tart topped with Cardamom Cream Cheese
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