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Event Info

Wine & Food



First Course 

Crab Tortellini, English Peas, Pea Tendrils, Concentrated Tomatoes, Corn Veloute 
Wine Pairing - Chardonnay, Grgich Hills Estate, Napa Valley, California, 2014 

Second Course 

Grilled Quail, Creamy Polenta, Chanterelles, Truffle Jus, Crispy Prosciutto, Parmesan 
Wine Pairing -  Sancerre, Sauvion, Loire Valley, France, 2016 

Third Course 

Black Trumpet Dusted American Wagyu Ribeye Cap Braised Torpedo Onion, Smoked Carrot,
Scallion Sofrito, Borolo Reduction, Umami Salt 
Wine Pairing - Pinot Noir, Roy Fills, Petite Incline, Willamette Valley, Oregon, 2016 


Basil Chocolate Mousse Cake Luxardo Cherry Anglaise 
Wine Pairing - Zinfandel, Frank Family Vineyards, Napa Valley, California, 2014 


**Menu Subject to change


Check back frequently as we update the wines that will be offered in our auction.


The participating wineries and distilleries at out tasting - check back for updates.

If you are a winery who is interested in doing a tasting at this event please email:

Joan Glase - Director of Public Relations and Foundation
or call (845) 796-1350 ext 1050

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