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Cape May Winery & Vineyard  

Pop-Up Dinner Series
Presented by Cape May Winery and Chef Mike Siegel

Next Pop-Up: T.B.D. 

Book Now

Join us for an evening between the vines enjoying farm fresh food and wine.

Our talented in-house chef created a menu that has been paired with some of Cape May Winery's finest wines. Your evening begins with a welcome reception in our production barn featuring a tasting of a reserve bottle from our Library Collection. After enjoying a family-style harvest cheese and charcuterie board, your wine associate will invite you to your seat at our harvest table. Here you will experience a 3-course plated dinner, showcasing seasonal ingredients paired with featured Cape May vintages to enjoy.

Time: 5:30 P.M.

Price: $90 not including tax or gratuity  

You may purchase additional wine that evening.
This is a set menu, there are no substitutions.
In case of rain, dinner will be held in our Port Cellar.
Limited to 30 guests. No pets. All guests must be 21 or older to attend. 8 tickets max per party.

Sample Menu from May 2019

Family Style Harvest Board
Artisan cheese, charcuterie, butters, spreads, dips and bread
Paired with 2 oz. of a reserve wine from our Library Collection

To Begin
Field Green Salad featuring La peral blue cheese, pears, candied walnuts, red onion, roasted shallot vinaigrette
Paired with 2 oz. of 2018 Cape May Sauvignon Blanc

Main
Seared Halibut, sunchoke puree, fava bean salad, and pickled radish
Paired with a full glass of your choice:
2016 Barrel Fermented Chardonnay or 2016 Cape May Pinot Noir

Dessert
Something Pear
Paired with 2oz. of Isaac Smith White Port

Sample Menu from June 2019

Family Style Harvest Board 
Artisan cheese, charcuterie, butters, spreads, dips and bread
Paired with 2 oz. of a reserve wine from our Library Collection

To Begin
Seared Local Scallops over a corn and spring pea succotash
Paired with 2 oz. of 2018 Cape May Pinot Grigio

Main
Spice Crusted Beef Tenderloin with a wild mushroom risotto and local baby carrots 
Paired with a full glass of 2016 Cape May Cabernet Sauvignon

Dessert
Raspberry-Vanilla Panna Cotta
Paired with 2 oz. of Isaac Smith White Port 

Sample Menu from July 2019

Family Style Harvest Board 
Artisan cheese, charcuterie, butters, spreads, dips and bread
Paired with 2 oz. of a reserve wine from our Library Collection

To Begin
Burrata served over an Isaac Smith Heirloom Tomato Salad, Serrano Ham, Port Wine Glaze
Paired with 2 oz. of Cape May Red

Main
Plantxa Seared Local Fluke over Warm Cous Cous with Fresh Local Vegetables,
Herb Oil Drizzle, Jersey Peach Chutney

Paired with a full glass of Cape May White

Dessert
Mason Jay Key Lime
Paired with 2 oz. of Isaac Smith White Port 

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