Join us for a delectable 5-course dinner curated by Executive Chef Matthew Schumaker-Meyers including grilled endive wrapped in juniper-brined ham and roasted duck breast with blood orange, cherry reduction and root vegetables. Our talented and passionate Edgefield winemakers will be speaking and sharing secrets on some of our favorite wines at each course.

Menu:

First
Celery Root Veloute
Creamy celery root soup with candied bacon, gruyere cheese and parmesan baguette
2017 Columbia Gorge Chardonnay

Second
Tomatoes Farcies
Heirloom tomatoes stuffed with sausage, bread crumbs, Dijon and shallots
2015 Ferryman’s Choice

Third
Endive and juniper ham Gratin
Juniper brined ham wrapped around grilled endive with cream and Beaufort cheese
2016 Cuveé De L’Abri Rouge

Fourth
Roasted Duck Breast
With blood orange, cherry reduction, grilled baby potatoes and root vegetables
2017 Fennwood Pinot Noir

Last
Mille-Feuille
Puff pastry, strawberries, pastry cream, chocolate
2016 Blanc De Noir