 |
|
 |
|
Sample menu
The evening will begin at 6:15 with a tasting of some of the new wines from the 2006 vintage in the wine cellar. For those who do not want to participate in the cellar tasting, we will return to the tasting room at 6:45 where there will be a wine and cheese reception.
We will be seated shortly after 7:00, and the first course will be served at 7:15. Harvest Dinner #1 Featuring Chef Chris Ferris October 28, 2006
First Course Goat Cheese and Swiss Chard Soufflé with shrimp baked in a puff pastry triangle Chardonnay Reserve 2005
Second Course Roasted Pear and Parsnip Soup with a Rogue River Creamery Blue Cheese Crouton Traminette 2005
Third Course Julienne of Roasted Beets and Carrots with a toasted walnut relish on a bed of Belgian Endive with a Port Vinaigrette Riesling 2005
Fourth Course Porcini Mushroom, Boursin Cheese and Pancetta stuffed Filet Mignon on a grilled scallion?corn polenta cake with a roasted tomato?shallot butter. Served with green beans. Cabernet Franc 2005 Meritage 2004
Fifth Course Fig and Cherry Clafouti with Vanilla Bourbon Gelato Late Harvest Vignoles 2005
• • •
Harvest Dinner #2 Featuring Chef Jerome Perry November 4, 2006
First Course Shrimp Jamaican with Pineapple Coconut Glaze Riesling 2005
Second Course Asian Duck Salad with Ginger Orange Dressing Traminette 2005
Third Course Roasted Lobster Peach Chardonnay Bisque Chardonnay Reserve 2005
Fourth Course Chicken Italiano with spinach, Feta cheese, and crushed bacon Pinot Noir 2005
Fifth Course Roasted Fillet of Beef with Apricot Truffle Demi-glaze Basil fall vegetable medley and stuffed sweet potatoes with brown sugar and roasted pecan butter Cabernet Franc 2005
Dessert Double chocolate caramel Le Gateau topped with caramelized fried bananas Classic Port |
||
|
|
|
• • •
6130 122nd Avenue • Fennville, MI 49408 • (269) 561-2396 • (800) 432-6265 for MI, Northern IL, and IN
|
|
|
|
