Join us in the Rose Tavern as we take you on a tour of one of the most popular wine producers in Northern Italy.  In 1993 Alfredo Buglioni bought an old farmhouse in the heart of Valpolicella Classica where they inherited a small vineyard and dedicated their lives to producing some of the best wines in their region.

Menu

Course 1: JB breads, borlotti beans, sardines, evoo || Paired with Vigliacco Brut Rose

Course 2: Bay scallop, fall apple, radicchio, puttanesca || Paired with Musa Trebbiano Di Lugana

Course 3: Fried ravioli, braised pork, guanciale, vanilla, mascarpone, sauce Rose || Paired with Classic Ripasso Bugiardo

Course 4: Bison, saffron polenta, gremolata, marrow, garden herbs || Paired with Recioto Della Valpolicella

Course 5: Cheese and Truffles || Paired with Amarone Della Valpolicella

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Join us in the Rose Tavern as we take you on a tour of one of the most popular wine producers in Napa Valley.  The Mondavi family ran the Charles Krug winery together until 1962 until they soon took over the winery and started to build their legacy and reputation of some the best wines on the west coast.

Menu

Course 1: Octopus Ceviche, Almond Satay, Apricot Variations, Crispy Chickpea || Paired with Robert Mondavi Private Selection Sauvignon Blanc

Course 2: Cured Trout, Avocado Mousse, Cucumber, Crispy Garlic, Chili Threads, Caviar || Paired with Robert Mondavi Private Selection Chardonnay

Course 3: Quinoa Lavash, Potato Confit, Corn Nage, Truffle || Paired with Robert Mondavi Private Selection Pinot Noir

Course 4: Pressed Lamb, Ginger Yogurt, Carrot Textures, Harissa, Fermented Mint || Paired with Robert Mondavi Private Selection Cabernet Sauvignon

Course 5: Dark Chocolate, Molasses Torte, Cardamom Crème, Black Pepper, Sesame Tuile || Paired with Robert Mondavi Private Selection Oakville Cabernet Sauvignon

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Join us in the Rose Tavern as we take you on a tour of one of the most popular wine producers in Bordeaux, France.  The Rothschild family vineyard sits at one of the highest points of the Bordeaux region and is known for producing some of the best wines from that region.

Menu

Course 1: Balthazar Salad, French Bean, Pear, Pistachio, Ricotta Salata, Truffle Vinaigrette, JB’s French Bread || Paired with 2019 Chateau Clarke Le Merle Blanc

Course 2: Escargot, Rum Butter, Black Garlic Pain Perdu || Paired with 2016 Chateau Clarke Laurets-Listrac-Medoc

Course 3: Cod en Papillote, Provencale Sauce, Fennel, Parmesan Espuma || Paired with 2012 Chateau Clarke Edmond de Rothschild

Course 4: Duck Bourguignon, Carrot, Spatzle, Sunchoke || Paired with 2015 Chateau Malmaison Moulis-en-Medoc

Course 5: Dark Chocolate Mousse, Toasted Bread Soil, Park Fruit Pad a Feuille || Paired with 2012 Chateau des Laurets Baron Selection Parcellaire

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Join us in the Rose Tavern for a collaborative beer pairing dinner with one of our favorite local breweries Young Lion.  Sitting on the beautiful, northern shore of Canandaigua Lake this woman owned and managed brewery opened its doors in 2017 and is one of the largest microbreweries in New York State.

Menu

Course 1: Ceviche, Nantucket Bay scallop, blood orange, radish, apple, celery || Paired with Pilsner

Course 2: Berkshire Pork, hearth charred rapini, pommes puree, grapefruit mostarda, demi-glace || Paired with Crisp Grapefruit Lager

Course 3: Double Curry, leg of lamb, vadouvan, masala, orange, basmati rice, naan || Paired with Blooming Haze Double NE IPA

Course 4: Café Banoffee, Banana Mousse, Salted Caramel, Banana Bread, Coffee Gelée || Paired with LH & Young Lion Mocha Stout Collaboration

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Join us in the Rose Tavern as we take you on a tour of one of the most popular wine producers throughout the Rioja, Spain region.  This country is home to more vines than any other country on earth.

Menu

Amuse: pan con tomate, anchovy, Jamón serrano, Manchego

Course 1: Iberico croquette, fried olives, sausage stuffed calamari || Paired with 2020 Albet I Noya, Penedes Petit Albet Brut Rose Reserva

Course 2: Ceviche de pulpo, citrus, plantain, sherry, squid ink, candied marcona almonds, fresh herbs || Paired with 2021 Bodegas Y Vinedos Ponce, Manchuela Reto

Course 3: Scallop, romesco, patatas bravas, saffron alioli, fresh herbs, olive oil || Paired with 2019 Chan De Rosas, Rias Baixas Albarino Cuvee Especial

Course 4: rabbit, sausage, beans, artichoke, peppers, tomatoes, pimentón dulce, bomba rice || Paired with 2021 Bodegas Y Vinedos Ponce, Manchuela Bobal La Casilla

Course 5: Basque cheesecake, toasted almond ganache, Marcona almonds || Paired with 2015 Marques de Tomares, Rioja Gran Reserva

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Menu

Course 1: Spanish Cheese and Charcuterie with Seasonal Accompaniments || Paired with High West American Prairie

Course 2: Salsa Verde Steak Skewers || Paired with High West Double Rye

Course 3: Char Grilled Teriyaki Rack of Lamb || Paired with Lake House Private High West Label

Course 4: Smoked Banana Creme Tart || Paired with High West Manhattan

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Join us in the Sand Bar for a collaborative beer pairing dinner with one of our favorite local breweries Frequentem.  A small brewery located right on Main Street in Canandaigua focused on producing quality beer while exploring modern and traditional beer styles.

Menu

Course 1: Barbecue Mango Baked Oysters|| Paired with a Stout

Course 2: Nobu style Miso Glazed Halibut || Paired with a Rice Lager

Course 3: Crispy Duck Breast and Duck Confit Croquettes|| Paired with a Czech Dark Lager

Course 4: Key Lime Custard and Cranberry Compote || Paired with a Sour IPA

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Join us in the Sand Bar for a spirit-based tequila pairing dinner.  Casa Noble was one of the first premium tequila brands to impact the global tequila market.

Menu

Course 1: Ceviche Mixto- White fish, shrimp, octopus, avocado, cucumber, tomato, lime, coconut || Paired withCasa Noble Blanco

Course 2: Traditional Taco Trio- Snapper al pastor, cochinita pibil, beef barbacoa || Paired with Casa Noble Reposado

Course 3: Black Chicken Mole- Chocolate, mix of peppers, plantain, sesame, homemade tortillas || Paired with Casa Noble Anejo

Course 4: Sopapillas Trio– Pineapple jalapeno jam, dulce de leche, Mexican hot chocolate sauce || Paired with a Jalapeno & Pineapple Margarita

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Join our assistant food and beverage director Michael Lischak as he takes us through the basic skills of bartending and the art of craft cocktails.

Join our Sommelier Ben Pesche as he takes us through the fundamentals of wine making, production and proper steps of wine service.

Join our sommelier Ben Pesche as he takes us through one of his favorite wine regions.

Join our assistant food and beverage director Michael Lischak as he walks us through a series of classic cocktails and the history behind them

Join our sommelier Ben Pesche as he takes us through one of his favorite wine regions.

Join our assistant food and beverage director Michael Lischak as he takes us through the history of the famous cocktail scene in New Orleans.