This three course dinner is a celebration of the harvest and the most recent wine releases. Special is that this evening is curated and preparations led by a team who are sommeliers as well as culinary trained: Kent Foulker (General Manager, Head Winemaker, Sommelier), Diana Giles (Front of House Manager, Sommelier), Matthew Marqusee (Assistant Winemaker) and Ben Weber (Farm Manager). Their expertise in producing foods, literally from the the ground up, should prove to be an exquisite dining experience.

Seating is limited. Menu is prix fixe $75, collected the evening of the dinner. We charge a $15 at the time of the reservation which will be applied against the ticket price on the evening of the event. Please make us aware of any allergies or dietary restrictions. Reservations may be taken online or over the phone: (319) 351-4791.