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Fennvalley Vineyards Harvest Dinner

First Course

7:00 PM


Seared Diver Scallop, pumpkin mousse, maple gastric, candied pepitas


Second Course


Pear brie focaccia- arugula salad, roast grapes, crispy prosciutto, tarragon vinaigrette


Third Course


Beet Risotto cake – stuffed with blue cheese, topped with kale frizzle, horse radish crema


Forth Course


Double boned lamb chop – smoked, mustard herb crust, oil cured olive, fig & lavender tapenade, Vissers Butter poached root vegetable


Fifth Course


Chocolate stout gingerbread – with bruleed squash gelato


Earlier Event: August 24
Farm To Table Dinner with CJ Veggies
Later Event: November 23
Thanksgiving Pick up