One night stay ~ Chocolate Covered Strawberries
~ a Bottle of Brut Champagne
~ $75.00 Gift Card to be used towards meals at Veraisons Restaurant

Weekday Available February 13-16th
Vintner’s Guestroom: $209.00
Vintner’s Deluxe Guestroom: $239.00
Vintner’s Select Guestroom: $289.00

Weekend Available February 10th-12th, 17th-19th
Vintner’s Guestroom: $259.00
Vintner’s Deluxe Guestroom: $289.00
Vintner’s Select Guestroom: $339.00

February 14th, 2012
5:00 – 8:30pmj

Appetizers
Caramelized Sweetbreads $10
garlicky broccoli rabe with a Glenora Chardonnay buerre blanc

Firecracker Shrimp $12
sweet and sour sauce and frizzled carrots

Entrees
Sundried Tomato Lobster Ravioli $25
roasted peppers and goat cheese and vodka cream sauce

Porterhouse Steak for Two (Market Price)
tobacco onion rings, seasonal vegetables and mashed potatoes

Dessert Special
Chocolate Red Velvet Cake

Not your average fish fry!
Enjoy beer battered haddock paired with a flight of local microbrews or a flight of Glenora wine.
$17.95 pp, or fish fry alone is $14.95.
Every Friday 5pm – 9pm, January 6th to April 27th at Veraisons!

Serving from 5:00 to 8:30 pm
$17.95 includes Fresh Garden Salad, Bread Basket, Unlimited trips to the Pasta Station!

Pasta Night 2012 Every Thursday night at Veraisons Restaurant at Glenora Wine Cellars Night at Veraisons. Local ‘celebrities’ take their best shot at being the chef for the night. Watch them cook your meal and help them raise money for their causes.

• January 5th– Dundee Scottish Festival– Fran Willis
• January 12th– Yates County American Red Cross
• January 19th– Autism Awareness– Chef John McNabb of Knapp Winery
• January 26th– Friends of the Outlet– Keuka Outlet Trail Members
• February 2nd– Dundee Rotary– Mary Anne Cooper
• February 9th– Keuka Arts Festival– Cynthia Vaughn
• February 16th– Watkins Area Chamber of Commerce- Rebekah Lamarox
• February 23rd– Monty Stamp Education Foundation– Bev, Liz and Chris Stamp of Lakewood Vineyard
• March 1st– Girl Scouts of America– Carrie Wood
• March 8th– Schuyler County SPCA– Georgie Taylor
• March 15th– Live Like Liz, Inc. for Ovarian Cancer Research– TBD
• March 22nd– Children’s Miracle Network– Alene Goodman
• March 29th– Spirit of Schuyler– Tom Phillips
• April 5th– 4H Camp– Cate Sirek
• April 12th– Schuyler Hospital– Michelle Benjamin and Physicians
• April 19th– Cobblestone Springs– Anne Alderman
• April 26th– Finger Lakes Health– Shelly Reeder

Cost is $25/pp and Reservations are Required – Call (800) 243-5513 and ask for Retail.

First Course
Blue Crab & Corn Fritters with Ancho Chili Remoulade
Paired with Dry Riesling

Second Course
Creamy Broccoli Soup with Lively Run Cayuga Bleu Cheese
Paired with Alpine White

Third Course
Blueberry Pork Sliders with Maple Chipotle Barbeque Sauce
Paired with Sangiovese

Fourth Course
Mashed Blue Potatoes with House-Made Chicken Sausage
Paired with Syrah

Fifth Course
Tahitian Vanilla Custard with Blueberry Compote
Paired with warm Blueberry Breeze Cocktail

Feast on the Following
Salad:
Spinach and Pomegranate Salad served with walnuts, feta, pomegranate seeds
and Balsamic Vinaigrette

Dinner Options as follows:
Stuffed Chicken Breast w/pancetta, asparagus and toasted walnuts served over saffron baked rice
Bacon wrapped Black Angus Filet topped w/ Blue Cheese Compound served with
Mashed Potatoes and Roasted Vegetables
Or
Pasta Primavera – Zucchini Squash, Roasted Red Bell Peppers, Asparagus, Onions and
Garlic served Over Whole Wheat Pasta with House Made Marinara
Holiday Dessert Station to include
Classic Buche De Noel ~ Yule Log, Pumpkin Cheesecake and more…
Contact Glenora Wine Cellars for Reservations at 1.800.243.5513

Veraisons Restaurant at Glenora Wine Cellars
5435 State Route 14
Dundee, NY 14837
www.glenora.com
Advanced Reservations Required by calling 1-800-243-5513 ext. 302

$50 per person plus tax and gratuity

Executive Sous Chef Michael Wszoleck finishes out 2011 with a gourmet meal using local ingredients from the protein to the garnish. Wine maker Steve DiFrancesco will be on hand for a personal wine pairing experience. His expertise will help you understand wine better and how it can be paired with food.

Menu

Amouse Bouche Duo of Sausage Kidz Stix Goat Sausage and Andouille Sausage Paired with our 2009 Syrah

First Course Veal Sweetbreads Poached and Oven Roasted with Escargot and a Glenora Chardonnay Beurre Blanc Paired with our 2010 Chardonnay

Second Course Guinea Hen Orange marmalade glazed Hen with Citrus Rice Pilaf Paired with our 2010 Signature

Third Course Grilled New York Bison Strip Steak Garlicky Escarole served with a Shallot and Mushroom Sauce Paired with our 2010 Sangiovese

Fourth Course Osso Bucco Braised Veal Shank topped with Oxtail Demi-Glace and Roasted Root Vegetables Paired with our 2010 Meritage

Fifth Course Tiramisu Italian Ladyfinger Cake with Bailey’s Irish Cream Glaze and Fresh Whipped Cream Paired with a “Spiked” Earl Gray Tea

Join us at the Inn at Glenora Wine Cellars
and Veraisons Restaurant for an intimate
evening of dinner and dancing.

Stay the evening in one of our elegant rooms
overlooking Seneca Lake and the Vineyards.
Enjoy a Champagne Reception in
our Harvest Lounge from 3-5pm,
Tasting Coupons to our Retail Shop (open 10-6),
a Bottle of Glenora Brut in your room,
a Breakfast Buffet from 8-11am on
Sunday morning and a late checkout of noon.
Rates starting at $229.00

Enjoy an amazing dinner in Veraisons
Restaurant with New Years Eve Specials or choose from our regular menu.
Reservations required, reserving from
6pm-8pm.

Music and Dancing to Adrian DiMatteo (jazz),
Guitar and Bass Duo, From 6-10pm

The Harvest Lounge will be open till 12:30am for you to enjoy drink specials, late night snacks
and the Ball Drop

Call The Inn at Glenora for more information and to make reservations at
1-800-243-5513, ext. 300
5435 State Rt. 14, Dundee, NY 14837
www.glenora.com

Adults $25.95
$12 for children 12 and under.
Reservations Required
by calling 800-243-5513.

 Veraisons Restaurant invites you and your family to join ours for a Thanksgiving Buffet Feast! Enjoy all the traditional fixings as well as some of our Chef inspired creations!
 Free Range Roast Turkey with Giblet Gravy
 Brown Sugar Glazed Fresh Ham– Carved by our Chefs
• House-made Cranberry Chutney
• Buttermilk Mashed Potatoes
• Chestnut Bread Stuffing
• Local Organic Greens with Autumn Cider Dressing
• Curried Apple Butternut Squash Soup
• Pearl Onions and Thyme
• Buttered Green Beans
• Baked Beans and
Roasted Root Vegetables
• Honey Glazed Sweet Potato Puree
• Herbed Spaghetti Squash with Melted Butter
• Braised Greens with Shallots and Garlic
• Assorted Dinner Rolls and Cornbread
• Choice of Desserts from our Dessert Bar!

Purchase by calling us at 800.243.5513 or online at www.glenora.com!
Tickets will be available at he door.