ESTATE Dinner:  May Wine Release, A Taste of Germany
 

The evening starts with appetizers in the Tasting Room, followed by a multi-course dinner and wine pairings in the warehouse prepared by Executive Chef, Edward Work of the Heirloom Restaurant (Athenaeum Hotel at Chautauqua Institution).  Tablescape by Mary Marzec. 
White chocolates from Le Rouge by Aarti, Westport, CT. 

 

Chicken Liver Mousse with Pickled Red Onions & Spicy Greens on Toasted Brioche

Gougères Stuffed with Sliced Bratwurst, Wild Ramp Tops &  Sweet Mustard Glaze

Cheese and Charcuterie Board with House-Made Crackers and Pickles

Prosciutto and Quark-Wrapped Asparagus

 

First Course

 Baby Mix Green Salad with Snap Peas, Asparagus, Hard Boiled Eggs, Crispy Prosciutto, and Toasted Hazelnuts with White Wine Vinaigrette

Second Course

Smoked Lake Erie White Fish Cake with Arugula and Sweet Apple Mustard Vinaigrette

Main Course

Crispy Braised Pork Belly Served with House Made Spaetzle, Sweet Pickled Pearl Onions, Braising Liquid, and Crispy Pork Rinds

Dessert

Schaum Torte Filled with Bavarian Crème Served with Macerated Berries