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
Butternut Squash Soup
2ea butternut squash, medium
1C onion, chopped
1C fennel, chopped
1C celery, chopped
1C carrot, chopped
1C apple, cored and chopped
1pt apple cider
1C grace Chardonnay
2ea cinnamon sticks
Preheat oven to 375degrees. Split butternut squash lengthwise, scoop out seeds. Season the cut side with salt, drizzle with oil and place cut side on a baking sheet. Roast until easily pierced with a fork. Let cool until able to be handled. While squash cools, sauté vegetables in extra virgin olive oil until slightly brown. Add apples, sauté until soft. Add roasted squash, cider, and Chardonnay. Add water to cover, bring to a boil then reduce to a simmer. Tie herbs and cinnamon with a bit of string and add to soup. Let simmer until all vegetables are soft. Remove herb and cinnamon bundle. Purée in blender or with a immersion blender(handheld stick blender) until smooth. Add water and season to taste.