Join us for an unforgettable evening at Dinner in the Vineyards on May 22 at 6:00 PM, where the beauty of the setting meets the art of flavor. Guiding the culinary experience, Chef Harrison Naden of Feather and Flame Bistro has hand-crafted a memorable menu, thoughtfully designed to celebrate the season’s finest ingredients. Each course is perfectly complemented by wines curated by Sommelier David Gruenloh, creating a seamless harmony of flavors from start to finish. The night begins with a relaxed aperitivo, featuring a selection of stuzzichini to awaken the palate and set the tone.
As the sun dips behind the vines, guests will be guided through a thoughtfully crafted four-course dinner, each dish carefully paired to highlight and enhance the flavors of the season. It’s more than a meal—it’s a sensory experience designed to savor, sip, and linger under the open sky.
Aperitivo and Stuzzichini
Course 1
Fennel Niçoise Salad
Peppery shaved fennel with haricot verte and assorted vegetables, in a lemon vinaigrette and sumac dusting.
Wine Pairing: Traminette
Course 2
Pesto Primavera
Seared scallops with herb roasted seasonal vegetables and pasta tossed in fresh basil pesto, pine nuts and parmesan.
Wine Pairing: Chardonel
Course 3
Lamb Loin with Za’atar Vegetables
Slow cooked and reverse seared lamb loin with a harissa aioli, complimented by roasted vegetables and aromatic spices.
Wine Pairing: Super Texan
Course 4
Berry Panna Cotta
Smooth and light textured with notes of lemon, with a fresh berry compote.
Wine Pairing: Fragola
Tickets are $150 per person, nonrefundable, but transferrable.
If inclement weather, dining will be under the covered patio and indoors.
Join us for an unforgettable evening at Dinner in the Vineyards on May 22 at 6:00 PM, where the beauty of the setting meets the art of flavor. Guiding the culinary experience, Chef Harrison Naden of Feather and Flame Bistro has hand-crafted a memorable menu, thoughtfully designed to celebrate the season’s finest ingredients. Each course is perfectly complemented by wines curated by Sommelier David Gruenloh, creating a seamless harmony of flavors from start to finish. The night begins with a relaxed aperitivo, featuring a selection of stuzzichini to awaken the palate and set the tone.
As the sun dips behind the vines, guests will be guided through a thoughtfully crafted four-course dinner, each dish carefully paired to highlight and enhance the flavors of the season. It’s more than a meal—it’s a sensory experience designed to savor, sip, and linger under the open sky.
Aperitivo and Stuzzichini
Course 1
Fennel Niçoise Salad
Peppery shaved fennel with haricot verte and assorted vegetables, in a lemon vinaigrette and sumac dusting.
Wine Pairing: Traminette
Course 2
Pesto Primavera
Seared scallops with herb roasted seasonal vegetables and pasta tossed in fresh basil pesto, pine nuts and parmesan.
Wine Pairing: Chardonel
Course 3
Lamb Loin with Za’atar Vegetables
Slow cooked and reverse seared lamb loin with a harissa aioli, complimented by roasted vegetables and aromatic spices.
Wine Pairing: Super Texan
Course 4
Berry Panna Cotta
Smooth and light textured with notes of lemon, with a fresh berry compote.
Wine Pairing: Fragola
Tickets are $150 per person, nonrefundable, but transferrable.
If inclement weather, dining will be under the covered patio and indoors.