Join us for “Dinner in the Vines” on Saturday, May 18th at 5pm. Our third annual spring farm-to-table dinner will be prepared by Chef Rocky Denson from award-winning local restaurant Denson’s, regularly voted one of the best restaurants in Eastern Virginia by the readers of Virginia Living Magazine.

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.

MENU:

Appetizers:
– Raw Oysters with cocktail, horseradish, and a Westmoreland Berry Farm berry mignonette.
– Monrovia Farm Beef in Filo Shells with Horseradish Crème and Balsamic Reduction.
– Meadow Creek Dairy Virginia Cheeses.

1st Course:
Creamy Asparagus Soup, featuring fresh asparagus from the Westmoreland Berry Farm

2nd Course:
Local Salad Greens with Citrus Dressing

3rd Course:
Summer Duck Farm Pork Loin Medallions with Potatoes and Sweet Onions

4th Course:
Poached Rockfish with a Capt. Faunce Seafood Blue Crab Beurre Blanc

5th Course:
Chocolate Mousse with Westmoreland Berry Farm berries

(Menu is subject to change based upon weather and availability of ingredients from local farms.)

All ticket sales will end on Saturday, May 4.

Estate Club pricing is $135 per person or $250 per couple. Non-club members: $150 per person or $270 per couple. Seating is limited to 50 people; reservations will be charged to your card upon booking. To make reservations, please call us during normal business hours at (804) 224-8687.