Join us as Chef Ed Bisconti and Camelot Cellars owner, Janine Aquino, walk you through a 4-course locally inspired wine pairing dinner. Learn as they explain the cooking methods used and how the wines enhance and complement the flavors of the artfully prepared courses. Seating is first come, first serve. Reserve your spot now at


Spring Pea Hummus
– fresh spring peas, olive oil, lemon juice, garlic, seasoning – served with fresh warm pita triangles and fresh cut local vegetables
Paired with: New Zealand Sauvignon Blanc

Heirloom Salad:
– microgreens, heirloom tomato, candied almonds, edible flowers, julienned prosciutto, house-made vinaigrette
Paired with: Pink Pinot Grigio

Spring Pasta:
– house-made spaghetti noodles, local asparagus, fire roasted baby heirloom tomatoes, shrimp, fresh basil pesto. Vegetarian substitution: shitake mushroom
Paired with: Italian Sangiovese Blend

Strawberry Rhubarb Canoli:
– house-made strawberry rhubarb infused cannoli cream, fresh strawberries, powdered sugar
Paired with: Ice Wine

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Date(s) - 04/16/2018
6:00 pm - 8:00 pm

Camelot Cellars