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Wine Pairing Dinner with Chef Mark Kalla,
Mushroom Medley Ragout/Lime Creme Fraiche - Mead or Rose'
Field Greens, Dried Cranberries, Toasted Almonds, Maytag Bleu Cheese/Cranberry Vinaigrette - Moscato or Cranberry
Prosciutto Wrapped Seared Scallops/Roasted Garlic Hollandaise Glaze - Nonna's Cucina or Sauvignon Blanc
Pan Seared Filet Mignon, Bartlett Pear/Shallot Chive Balsamic Glaze - Cabernet Sauvignon or Nebbiolo
Chocolate Chantilly Cream Roulade with Red Raspberries - Raspberry Fusion or Port
Cost: $50 per peson; please stop by the Tasting Room or call 609-465-0075 for your reservation before Feb 20th.