Join us on Saturday, November 11th for a Wine Makers Dinner in honor of Veteran’s Day.

Spend the evening in what was Monitoring Station #1 and enjoy a delicious wine paired dinner with our winemaker, Mark Ward.

Doors open at 6:30PM. Guests will receive a welcome glass of wine followed by a 4 course dinner, each course will be paired with Vint Hill Wines.

Plated Dinner Menu (gluten free):
* Butternut Squash & Apple Purée, with Toasted Pepitas, Sweet & Salty Popped Corn, and Micro Greens
* Fall Greens, Roasted Kabocha Squash, Roasted Shallots with Local Cheese and Chile-Lime Whole Almonds served with a Champagne & Local Honey Vinaigrette
* Braised Beef served with Roasted Garlic whipped Potato, Charred Baby Carrot, and Lemon Thyme Seared Brussels
* Dark Chocolate Ganache, Cracklings, Pomegranate, Pistachio-Cranberry Mendiant, Mint

Please note, a Vegetarian Entrée of a Portabella Steak with a Roasted Red Pepper Coulis sauce, is available by pre-order only and must be requested no later than Wednesday, November 1st.

Tickets are $95 per guest (plus tax).

RSVP required and limited tickets are available so seats will fill up quickly – don’t delay.
Catering provided by Distinguished Engagements.

Sales Tax of 5.3% Virginia State Tax and 6% County Meals Tax added to each ticket.

SEATING NOTES: Table seating is arranged prior to the event date. If you wanted to sit with another group, who is making separate reservations, please let us know by email by including all parties reservation names and send to jennifer@pearmundcellars.com. Due to the size of this event, guests will likely be seated with other parties.

DIETARY NEEDS: Due to the size of this event, not all dietary restrictions can be accommodated. Vegetarian entrée can be accommodated but needs to be requested at the time tickets are purchased. To request or inquire more information please email jennifer@pearmundcellars.com