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Fall Wine Pairing Dinner
September 11, 2025 @ 6:30 pm - 8:30 pm
This FIVE COURSE dinner has been thoughtfully designed to complement and highlight the flavors of featured wines like Cabernet Franc, Homegrown Red, Blanc, Bourbon Peach, and Bovine Blush.
Enjoy an evening of gourmet cuisine, award-winning wine, and a welcoming vineyard atmosphere — perfect for date night, girls’ night, or a foodie evening out!
🍇 Limited seating — reserve your tickets now at www.eventbrite.com
Must be 21+ to attend.
Group seating may be used, depending on your party’s size.
Group seating may be used, depending on your party’s size.
F U L L M E N U
Welcome Course | Wine: Bovine Blush
Passed Appetizer: Prosciutto-Wrapped Melon Bites
Sweet cantaloupe melon bites wrapped in delicate slices of prosciutto, secured with a mint leaf and finished with a drizzle of balsamic glaze.
Passed Appetizer: Prosciutto-Wrapped Melon Bites
Sweet cantaloupe melon bites wrapped in delicate slices of prosciutto, secured with a mint leaf and finished with a drizzle of balsamic glaze.
Salad Course | Wine: Blanc
Dish: Crisp Apple and Fennel Slaw with Honey-Lime Dressing
Thinly sliced green apples, fennel, and red cabbage tossed in a honey-lime vinaigrette and garnished with toasted pecans.
Dish: Crisp Apple and Fennel Slaw with Honey-Lime Dressing
Thinly sliced green apples, fennel, and red cabbage tossed in a honey-lime vinaigrette and garnished with toasted pecans.
Entrée Course I Wine: Homegrown Red
Dish: Herb-Crusted Lamb Loin with Cranberry Reduction
Tender lamb loin encrusted with fresh herbs, roasted to perfection, and finished with a cranberry reduction. Served with garlic-infused mashed parsnips and sautéed seasonal greens.
Dish: Herb-Crusted Lamb Loin with Cranberry Reduction
Tender lamb loin encrusted with fresh herbs, roasted to perfection, and finished with a cranberry reduction. Served with garlic-infused mashed parsnips and sautéed seasonal greens.
Entrée Course I Wine: Cabernet Franc
Dish: Peppercorn-Crusted Beef Tenderloin with Rosemary Demi-Glace
Succulent beef tenderloin coated in crushed peppercorns, seared medium-rare, and drizzled with a rosemary demi-glace. Served with truffle potato gratin and roasted root vegetables.
Dish: Peppercorn-Crusted Beef Tenderloin with Rosemary Demi-Glace
Succulent beef tenderloin coated in crushed peppercorns, seared medium-rare, and drizzled with a rosemary demi-glace. Served with truffle potato gratin and roasted root vegetables.
Dessert Course | Wine: Bourbon Barrel Peach Wine
Dish: Caramelized Peach Upside-Down Cake with Bourbon Vanilla Chantilly
Warm butter cake baked atop bourbon-caramel glazed peaches, served inverted with bourbon vanilla Chantilly cream and a crisp butter tuile.
Dish: Caramelized Peach Upside-Down Cake with Bourbon Vanilla Chantilly
Warm butter cake baked atop bourbon-caramel glazed peaches, served inverted with bourbon vanilla Chantilly cream and a crisp butter tuile.