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 of Wine & Garden-to-Table Bites, featuring Chef Kimberly of Kimberly’s Treehouse Garden!
Experience perfectly paired wines alongside bite-sized creations that are healthy, unique, fresh, and bursting with flavor—crafted with Chef Kimberly’s signature garden-to-table touch.