Mid June (Wed./Fri. in June) July & August (Tues., Wed., Fri., Sat.), Sept-Oct (Wed., Thur., Fri.)
6:00pm - Winery Tour
6:30pm Dinner Seating
$89 all inclusive total price - 7-courses, wine, tax and tip.
We have partnered with Taste the Local Difference® to make all our wine dinners a Certified Local Food Event! This means, at least 20% of the food at the dinners must be locally sourced from Michigan farms and businesses. We are proud to announce that we have exceeded the 20% goal by using 54% local ingredients from Michigan farms and specialty producers each week. Some of our local sources include: Leelanau Cheese, Lakeview Hill Farm, Loma Farm, Bay Bread, GT Mushrooms and Nicholas Farms.
Roasted grape and honeyed goat cheese
crostini topped with roasted pine nuts
2017 Semi Dry Riesling
Pan seared Lake Superior Trout Meuniere-
with white wine, butter and caper reduction
served over black rice pilaf
with seasonal vegetables
§ Intermezzo - Beguile infused Michigan Peach Sorbet §
Pan seared Creekstone Farms Chateau Bistro Filet Medallions -
topped with a Malbec compound butter and caramelized onions,
with roasted fingerling potatoes and seasonal vegetables
Local field greens, French feta, fresh watermelon
and candied almonds dressed
with Chateau Chantal Semi Dry Riesling Vinaigrette
2017 Late Harvest Riesling
Locally made chocolate decadence
Please note, you will not receive any tickets in the mail. Your name will be on our reservation list when you check-in at 6pm. If you have any food allergies or wish to have the gluten free or vegetarian options, please notate in the comment section at the end of this order.
Meet Chef Mark!
Michigan native Chef Mark Dunham graduated with High Honors from Great Lakes Culinary Institute at Northwestern Michigan College in 2016 with an Associates in Applied Science majoring in Culinary Arts.
Chef Mark started his culinary career at the early age of 14 doing dishes and working the pantry station at The Midland Country Club which lead to further culinary positions after moving to San Diego CA. At the age of 18 Chef Mark joined the US Coast Guard and completed 14 years of Active Duty including 1 combat tour in Operation Iraqi Freedom.
While attending GLCI Chef Mark completed his internship under Executive Chef James Morse at the Boathouse Restaurant on Old Mission Peninsula. Other recent experience includes, Event Cook Black Star Farms Suttons Bay MI, Sous Chef Hagerty Center Traverse City MI, Chef De Cuisine Lakeview Hotel Shanty Creek Resorts Bellaire MI, and most recently Sous Chef at Sugar to Salt S2S in Traverse City MI where he assisted Executive Chef Jonathan Dayton focusing on local cuisine and farm to table.
Chef Mark is a Certified Culinarian (C.C.) through the American Culinary Federation and has future goals of advancing his certification level. In his free time Chef Mark enjoys boating, fishing, hunting, and spending time with family.
Looking to book a private dinner? Give us a call at 231.223.4110 ext. 113
Our Cancellation Policy is as follows:
3+ days: total returned in full
2-days or less: No refund
discounts or coupons used outside the stated period will not be valid, and may result in a cancellation or reversal of discount