Join us for a special Halloween Winemaker’s Dinner featuring six thoughtfully prepared courses, each paired with a Molon Lave Vineyards wine selected to complement the flavors of the dish.

From duck confit and roasted salmon to delicious pasta, steak, and a decadent crème brûlée, Chef Matt Finarelli has created a menu perfect for an unforgettable fall evening at the winery.

Wine Pairing: Light Abounding Sparkling Wine

Duck Confit Spring Rolls
Homemade spring rolls filled with duck confit, roasted pork, bean thread noodles, and scallions, served with hoisin sauce and pickled ginger.

Wine Pairing: Riesling 2025

Salmon Panzanella Salad
Herb-roasted salmon served atop a fresh panzanella salad of green beans, tomatoes, olives, whole-wheat baguette, and fresh herbs.

Wine Pairing: Viognier 2024 (Virginia Governor's Cup Gold Medal Winner)

Dry-Cured Branzino with Porcini Glaze, Spinach & Fennel
A quick cure brings out the delicate flavor of the branzino while creating the perfect texture. Served over a bed of spinach, fennel, and porcini mushrooms and finished with a porcini glaze.

Wine Pairing: 480 Bordeaux-Style Red Blend

Spaghetti alla Carbonara
Arguably one of Rome’s greatest pasta dishes, this classic combines cheese, egg yolk, pancetta, and freshly ground black pepper for a rich and beautifully simple pasta course.

Wine Pairing: Petit Verdot 2023

Black Olive-Brined Steak
Steak brined with black olive brine, garlic, and fresh rosemary for an incredibly savory and flavorful finish. Served with roasted potatoes, red peppers, and onions.

Wine Pairing: Ariadne 2016

Chocolate & Coffee Crème Brûlée
The perfect ending to the evening. Rich chocolate, coffee, and caramel notes in the crème brûlée beautifully complement the same flavors found in our 10 year-old tawny port-style dessert wine, Ariadne, creating a pairing that brings out the best in both.