Where experiences bloom.
Here at Juneberry Ridge, we have an event for everyone: sporty or artsy, hands-dirty or head-in-the-clouds. Come be a stargazer, or a foodie. Take up a challenge, or a new craft. It’s a whole world of experiences, only made better by our irrepressible southern hospitality. (After all, we want you to fall in love with the farm too.)
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Wine Dinner 3.18
5 farm-to-fork courses prepared by our Head Chef Kris Dietrick
Reception 7:00
First Course 7:30
Menu
*Reception*
Montcontour Tete de Cuvee
*First*
Roasted Shrimp with honeydew, cilantro oil, roasted pepper honey
Montcontour Tete de Cuvee
*Second*
Pan Seared Juneberry Trout with pesto lemon butter, parmesan rice and baby arugula
Brittan Chardonnay
*Third*
Fried Pork Tenderloin, garlic biscuit, cranberry and pear slaw
Timbre Super Group Pinot Noir
*Fourth*
Corned Beef and soda bread biscuit with cabbage, potatoes and root vegetables
Chateau La Font du Loup CNDP Rouge
*Fifth*
Roasted Beef with red wine reduction, blue cheese straw, and heirloom fingerling potatoes
Paloma Merlot
*Dessert*
Chocolate covered bacon with cherry mousse
Hogwash Rose
Wines available to purchase at exclusive pricing upon completion of the dinner!
Check our lodging availability to plan an overnight stay.
Who's coming?
12 people are attending Wine Dinner 3.18