The Harvest Dinner Menu

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Course One — Roasted Red Pepper, Butternut Squash & Apple Bisque

Silky and savory, finished with toasted pepitas.

Wine Pairing: Minuit Rosé

A dry rosé crafted primarily from Cabernet Franc with a touch of Petit Verdot. Its vibrant strawberry notes and refreshing acidity provide a delightful contrast to the rich bisque, complementing the natural sweetness of roasted squash and apple.

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Course Two — Fall Salad

Crisp greens with apples, candied walnuts, raisins, Irish cheddar, honey cornbread croutons, and vinaigrette.

Wine Pairing: Vivace à l'Orange

Our dry, orange-style Traminette brings aromatic complexity and distinctive texture to this pairing. Its floral character enhances the orchard fruits, while its subtle tannic structure complements the richness of Irish cheddar and candied walnuts.

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Course Three — Stuffed Shell

Filled with ricotta, squash, Parmesan, and thyme, served with a velvety romesco sauce.

Wine Pairing: Arandell

Crafted from Arandell, a red hybrid grape with Pinot Noir in its parentage, this wine offers bright fruit character that beautifully complements the savory herbs and roasted pepper sauce. Its acidity provides balance to the creamy ricotta and Parmesan.

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Course Four — Pork Tenderloin Medallions

Tender medallions with fig, apple, and onion compote, roasted root vegetables, and braised cabbage.

Wine Pairing: Cabernet Franc

Our Cabernet Franc brings depth and elegance to the evening's main course. Its red and dark fruit character, balanced structure, and subtle savory notes complement the tender pork, while the fig and apple compote ties together the flavors of wine and dish.

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Course Five — Apple Pie Parcels

Warm and flaky pastry served over silky crème anglaise.

Wine Pairing: Coda — Off-Dry Traminette

Our off-dry Traminette offers expressive floral aromatics and gentle sweetness that echo the warm apples and spice. Refreshing acidity balances the buttery pastry and rich vanilla custard for a graceful finish to the evening.