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Spring Feast @ Knapp Winery & Vineyard Restaurant
April 21 @ 6:30 pm - 10:00 pm$62.25
Spring Feast is here! Sometimes the spring season seems fleeting. In this year’s case, it hasn’t even arrived! However, at Knapp Vineyard Restaurant our Executive Chef John McNabb has created a touch of spring to tantalize you into thinking it has arrived. With a spring salad and spring pea soup for starters, this wine dinner paired with premium wine from Knapp Winery, Glenora Wine Cellars, Chateau LaFayette Reneau and Zugibe Vineyards will delight all palates. Five courses, two wines with each course and a sparkling reception before dinner for $62.25 per person. Includes tax and gratuity.
1st Course- Spring salad
Honey and herb vinaigrette dressed field greens topepd with omelette chiffonade, stonybrook Pepitas, Muranda Farms Bleu Cheese crumbles and fried bacon lardons
Knapp Winery, 2015 Lemberger & Chateau LaFayette Reneau, 2015 Cabernet Sauvignon
2nd Course- Chilled spring pea soup
Fresh chilled spring pea soup spiked with tarragon and topped with a lemon zest crème fraiche and crisp pancetta
Knapp Winery, 2016 Dry Riesling & Zugibe Vineyards, 2016 Sauvignon Blanc
3rd Course- Duck Confit
Gingered duck confit in a puff pastry beggars purse in a pool of spicy plum sauce and silted spinach
Glenora Wine Cellars, 2016 Dry Gewurztraminer & Chateau LaFayette Reneau, 2014 Pinot Noir
4th Course- Seared Tuna Tataki
White sesame and five spice rubbed seared tuna loin served over jasmine rice with roasted asparagus and topped with shaved radish and drizzled with a lime, five spice and soy reduction.
Chateau Lafayette Reneau, 2016 Dry Riesling & Knapp Winery, 2016 Pinot Gris
5th Course- Honey Pot De Crème
Clover honey pot de crème topped with sweetened whipped cream and tuille