Join us on the patio to wine and dine alongside Winemaker Dave Breeden and Assistant Winemaker Perry Hicks. The 3-course, seasonally driven menu created by Chef Chris Pawlowski highlights each wine while showcasing our region’s bounty.
Amuse Bouche
2021 Beta Series Sparkling Rose
Gamay Grilled Peach
whipped ricotta, field greens, edible flowers, riesling vinaigrette
2016 Gamay
2012 Dry Riesling
Pesto Stuffed Rainbow Trout
braised greens, roasted garlic, cannellini beans, peruvian pearl peppers, cabernet franc balsamic reduction
2015 Reserve Cabernet Franc
2018 Gewurztraminer
Frozen Pineapple Mousse Cake
pineapple brulee, cherry coulis
2018 Beta Series Gewurztraminer Strikes Back
2017 Beta Series Late Harvest Pinot Gris
Price of the event includes tax and gratuity.