Farm to Table Dinner
Chill of March
Saturday Mar 5th, 2016 06:00 PM
Come to the winery and escape the chill of March and listen to MaryAnn tell the amusing tale of Marc's first attempt at Coq au Vin nearly 20 years ago. We travel back to France and start the evening with a savory Onion tart followed by an Italian detour of Lentil Farfalle Pasta. Coq au Vin with potatoes will be the main course this evening followed by an artisan cheese board and and sweet gougeres with pastry cream for dessert.
Lentil Farfalle Pasta
Coq au Vin with Potatoes
Artisan Cheese Board
Sweet Gougeres with Pastry Cream
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Menu items are subject to change depending on product availability.
No menu substitutions.
Wine and other specialty beverages are not included in the price of the meal
Wine and specialty sodas are available for purchase during our events
We are a no tip facility. A service charge of 16% will be added to all purchases.
No refunds on purchase within 5 days of event.
A 10% service charge will be applied to all cancellations