Come celebrate the fall harvest at an elegantly prepared 6 course dinner by Chef Genevieve and Yvette. The menu includes 6 elegantly prepared dishes, paired with 6 generous samplings of our award winning wines.
An assortment of mini crab cakes with rémoulade, bacon wrapped dates and fillo cups filled with spinach and artichokes
2011 Sauvignon Blanc
Butternut squash soup
2008 Chardonnay Reserve
Grilled salmon with Mediterranean spices served over organic greens with Viognier Vinaigrette
2009 Reserve d'Oriane
Filet Mignon with Green Peppercorns Wine Sauce served with Roasted Potatoes, Green beans in Garlic Butter, and Caramelized Carrots
Array of European Cheeses with French Baguette from Albemarle Bakery
2008 Cabernet Franc
Apple Crisp with Vanilla Ice Cream and Caramel Sauce
by Genevieve DelFosse.