FOOD & DINING
Executive Chef Scott Megill cooks with a focus on local, seasonal, and farm to table ideals. He believes in “nose to tail,” as well as “seed to sprout,” meaning he wants to utilize everything that he can because there is flavor in everything and also has a great respect for the people growing and raising the food we eat.
DINE WITH GRACE
Each season brings new flavors to savor. Enjoy a dinner for your group of 6 – 10 guests in the speakeasy wine cellar at the Inn at Grace Winery.
Chef Scott Megill designs a seasonal 5 course farm to table menu that is paired with the boutique wines from our estate winery. Dinner is served at 7pm
Dates are filling up fast.
Email Info@Gracewinery.com to book your reservation.
$95 per person plus tax and gratuity.
A good night sleep is not complete without a delicious breakfast to follow. Every morning our guests are treated to a menu of tasty treats to get the day started. Several options are included in your stay with the option to order from our a la carte menu.
WEEKENDS LIGHT FARE
Lunch options and light fare including our local cheeseboard, housemade hummus and daily chef specials are available Saturdays & Sundays in our tasting room from 12-3pm.
Good wine should be accompanied by good food. We offer a number of small appetizers to be enjoyed while sampling our wines or beer in the tasting room.
MEET THE CHEF
1/2 C Flour
Pinch of Salt
3 Eggs, beaten
1/2 C Milk
Sift the flour into a bowl along with the salt
Make a well in the center of the flour and add the eggs and milk.
Beat with a wooden spoon, gradually mixing in flour from the outside until a smooth batter is formed.
Place the pancake in the oven and bake about 25 mins, until well risen and golden brown.
Serve sprinkled with powdered sugar, with fresh fruit on top.