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

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!

Glenora Wine Cellars
5435 State Route 14
Dundee, NY 14837
1.800.243.5513 ext 307

Sunday, January 29, 2012
12:00 to 4:00pm

Free Admission to the Public
Complimentary Champagne & Hors D’oeuvres
Tour of our Luxury Inn
Complimentary Wine Tasting
Live Runway Bridal Fashion Show
Cake Vendors, Florists, Photographers, Hair Stylists
& Much More!
Come visit our Tuscan Style Venue
Spectacular view of Seneca Lake and our Vineyards
Enjoy the inviting atmosphere of the Inn & Winery

Thursday, October 20th, 2011 at 6:00pm

$50 per person (plus tax and gratuity)
Advanced Reservations are required. Please call 800.243.5513 to reserve your table!

Executive Sous Chef Michael Wszolek and his culinary team invite you to a wine inspired “Oktoberfest”. From home-made pretzels to German sausage, join us for some great “Oktoberfest” inspired food and great Glenora wine. If your feeling up to it, wear your dirndls or laderhosen!

Amouse bouche:
Sourdough Pretzel Sticks
House-made pretzel crusted with sea salt and smothered in a hot mustard glaze
Special Beer Pairing: “Oktoberfest” Inspired Brew

First Course:
Autumn Lentil Soup
Aromatic broth with celery, onions, carrots and a German potato salad garnish
Wine Pairing: 2010 Chardonnay

Second Course:
“Wisconsin Connection” Bratwurst
German sausage served “Green Bay” style with rye toast points, sauerkraut and smoked Bavarian cheese
Wine Pairing: 2009 Syrah

Third Course:
Spaetzle or “Little Sparrow”
Dark beer marinated chicken served over egg noodles
Wine Pairing: 2010 Sangiovese

Fourth Course:
Razorback
Braised wild pork, red cabbage, boiled potatoes and a horseradish sauce
Wine Pairing: 2009 Cabernet Franc

Fifth Course:
Crepes Flambe
Thin pancake stuffed with rice pudding, Grand Marnier and topped with berry compote
Wine Pairing: 2010 Port

Sunday, October 2, 2011. The 5pm seating
$65 per person plus tax and gratuity
Call 1-800-243-5513 for Reservations

Featuring: Joe Zenbey from Evergreen Farms, Executive Chef Orlando Rodriguez, and
Executive Sous Chef Michael Wszolek

Meet and Greet with Cocktails
Begin your evening by meeting our culinary team along with local farmers.
Sip on sangria or sparkling wine and sample some Hors d’ouerves

The Vineyard Experience
Sit outside in the vineyard at our harvest banquet table and enjoy the fall air
and the smell of grapes being harvested.
Watch as Executive Chef Orlando and Executive Sous Chef Michael
prepare your food table-side for your enjoyment.

First Course
Curried Buttercup Squash Soup
Wine Pairing: 2010 Gewurztraminer

Second Course
Acorn squash ravioli with Cayuga blue cheese in a brown butter sage sauce
Wine Pairing: 2010 Dry Riesling

Third Course
Arugula and mustard green salad with candied Walnuts, organic moon & star watermelon
topped with a port wine vinaigrette
Wine Pairing: 2009 Syrah

Fourth Course
Grilled Ancho rubbed Filet Mignon with whipped cranberry potatoes and grilled baby carrots
Wine Pairing: 2009 Cabernet Franc

Fifth Course
Warm Glenora Farms apple crisp with huskberry compote
Wine Pairing: 2009 Vidal Iced Wine

Call 1-800-243-5513 for Reservations
Portable heaters and a rain location is available in case of inclement weather.