Join us for our Summer Solstice Dinner in the Gardens, a celebration of the year’s longest days. Featuring a multi-course menu curated by Zadies Gourmet and Winemaker Jeff Murphy, each dish is designed to highlight the vibrant notes of our estate-grown wines. Savor early summer flavors while surrounded by breathtaking views of the gardens and vineyards.

When: June 20th | 6:00 PM

Tickets: $125 Per Person (10% Discount for Wine Club)

Menu

Amuse-Bouche

Whipped ricotta baguette with sugar snap peas

Course 2

Shrimp carpaccio with herb oil

Vegetarian Option: Sautéed mushrooms with herb oil

Course 3

Summer Salad: Greens, candied walnuts, strawberries, goat cheese, and a white balsamic poppy seed dressing

Course 4

Crispy herb porchetta served with blackberry gastrique and roasted asparagus

Vegetarian Option: Spaghetti alla Nerano (zucchini spaghetti)

Course 5

Strawberry tiramisu

Each course will be paired with one or two of our Johnson Estate Wines. For those who do not drink alcohol, we will have a selection of bottled non-alcoholic drinks for you to enjoy. Please make note in the comments field when purchasing tickets if you would like the vegetarian courses.

SOLD OUT: Email shipwine@johnsonwinery.com to get on waiting list. 

Join us for an exclusive culinary journey as we celebrate the arrival of spring and the official release of our May Wine. This traditional seasonal favorite, known for its light and aromatic profile, serves as the inspiration for a sophisticated five-course pairing experience.

We are delighted to partner with Brianna from Zadie’s Gourmet, who has crafted a bespoke menu designed to highlight the fresh, vibrant flavors of the season. From artisanal starters to a decadent rack of lamb, each course is meticulously paired to enhance your dining experience in the rustic elegance of the winery.

The Menu

Amuse-Bouche Herb-Dipped Radish with Maldon Salt

Course 1: The “Adult PB&J” Silky Chicken Liver Pâté with a bright Berry Compote on toasted homemade Brioche

Course 2: Spring Gem Salad A crisp celebration of the garden featuring peas, asparagus, radish, and fresh herbs tossed in a shallot vinaigrette

Amuse-Bouche: Shallot-Balsamic Strawberry Puff Pastry Turnover

Course 3: Rack of Lamb Tender lamb with a vibrant Spring Pesto, served over a creamy parsnip purée with roasted carrots

Vegetarian Alternative: Spring Pesto Rigatoni (Leave a note when purchasing the tickets)

Course 4: Crème Brûlée Finished with a berry compote and fresh mint

Tickets at $125/ per person (Wine Club Receives 10% Off)

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