Spring into Wine Dinner

Join us at the Farm Winery on April 28th from 5 p.m. to 7 p.m. as we celebrate the changing of the seasons with the Spring into Wine Dinner, a four-course dinner with wine pairings featuring a menu from Chef Daneyon White of Carlisle, PA.

The dinner, which will be held in Rusty’s Cellar at the Farm Winery, will include three ounce wine pairings with each course, which means that guests must be 21 or older to purchase tickets.

The menu will consist of an appetizer of Mediterranean Olive tapenade with Bruschetta on a toasted crostini topped with fresh basil and asiago Cheese – paired with three ounces of our Stray Cat Strut.

Following the appetizer will be a salad of Poached Pear over mixed mesclun greens with crumbled blue cheese and toasted candied walnuts caramelized onion vinaigrette – paired with three ounces of our Vintner’s Reserve Chardonnay.

The salad pairing will be followed by an Intermezzo (palate cleanser) of a wine and mint slushie made with an ounce of our Yankee Blue.

The Intermezzo will be followed by a main course of Chicken Roulade stuffed with Spinach Artichoke, served with a lump crab creole sauce – paired with three ounces of our Three Ships to the Wind.

Wrapping up the dinner will be a dessert of chocolate cake, blend with chocolate pudding and topped with chocolate covered strawberry garnish – paired with three ounces of our Curious Cat.

Tickets for the dinner are $75 plus tax and are limited, so make sure you purchase your tickets before the April 20th deadline. 

One of our knowledgeable staff member will be in attendance guiding the experience and explaining the wine pairings during the event.

All food is made in a common kitchen, so please make us aware of any food allergies prior to the event.

Guests should check in at the tasting room 15 minutes prior to the event to enjoy an aperitif before their seating.

There will not be physical tickets sold for this event, so please remember to bring your ID to check in.