Join us for “Dinner in the Vines” on Saturday, May 19th at 5pm. This will be our second annual spring farm-to-table dinner. The dinner will be prepared by Chef Rocky Denson from award-winning local restaurant Denson’s, which was voted the #1 Best restaurant in Eastern Virginia by the readers of Virginia Living Magazine in 2016.

This event will feature the finest in-season and local foods from our local farms and waterways, paired with some of our top Ingleside wines. Seating will take place in the vineyard (weather permitting). Each guest will receive a souvenir Riedel wine glass with an Ingleside logo on the base.

Here is a look at the tentative menu (menu is subject to minor adjustments based on how the spring weather affects local farmers). Each course will be paired with an Ingleside wine, including previews of several upcoming releases.

MENU:

Appetizer  
Jackson Creek Oysters (Raw and Grilled), Crabmeat from Capt. Faunce Seafood and a selection of Virginia Cheeses
Paired with 2017 Albarino (special preview)

Soup
Cream of Asparagus garnished with Jumbo Lump Crab from Capt. Faunce Seafood
Paired with 2017 Rosato di Sangiovese

Salad
Blenheim Farm Organic Greens with a Strawberry Vinaigrette
Paired with Pinot Grigio 2017

Entrée
Monrovia Farm Beef Tenderloin with Seasonal Vegetables
Paired with Petit Verdot 2015 (special preview)

Dessert
Seasonal Fruit from the Westmoreland Berry Farm with a Chantilly Cream Sauce
Paired with Virginia Brut N.V.

***The reservations deadline will be Friday, May 11.

Estate Club pricing will be $135 per person or 2 for $250. Non-club members: $150 per person or 2 for $270. Seating is limited; reservations will be charged to your card upon booking. To make reservations, please call us during normal business hours at (804) 224-8687.