Experience an afternoon of exceptional food and wine as Brassfield Estate Winery showcases a selection of its distinguished estate wines, thoughtfully paired with a seasonal luncheon curated by Chef Jose Torres and F&B Director Anthony Nespoli.

First Course

Deviled Eggs 3 Ways

smoked salmon, fried capers, dill

golden osetra caviar, chives, creme fraiche

blue crab old bay, preserved lemon peel

Estate Pinot Gris

Second Course

Savory Pear Tart

crumbled bleu cheese, walnuts, micro flowers, lavender vinaigrette

Estate Sauvignon Blanc

Third Course

Slow-Braised Pork Belly

boysenberry jam, sharp white cheddar and thyme grits

Ted Red Blend

Fourth Course

Blackened White Seabass

mediterranean olives, roasted peppers, capers, crumbled feta, pea shoots, roasted garlic hummus

Block 14 Cabernet Sauvignon

Fifth Course

Strawberry-Tarragon Crostada

vanilla bean whipped cream

Estate Pinot Noir

Seating is limited.

Price is $125 per person plus applicable site fees.