I am excited to have the opportunity to work with the dynamic team at Rocky Pond Vineyards. My journey to this point has provided me many great culinary and life lessons. From a culinary school in New York to hotel foodservice and corporate dining, from events serving thousands to private dinners for a few, I have put passion and experience into every dish I serve. The most important people I have ever served are. . . you and the next guests whom I have the honor of preparing a memorable experience for. I see this as a culmination of a great collection of experiences in my life that help me to prepare and share exceptional experiences at Rocky Pond Vineyards.

Melon & Prosciutto (GF V) – 12

Melon, Italian speck, marcona almonds, cherry-fig balsamic reduction

Melon & Portabello (GF V) – 10

Melon, Smokey portobello, marcona almonds, cherry-fig balsamic reduction

Cheese & Fruit Board – 24

Local trinity of cheeses, dried and fresh fruit, nuts, honey-comb, and house baked flatbread

Charcuterie Board – 28

Chef’s Selection of American cured meats, local trinity of cheeses, and house baked flatbread

Roasted Asparagus (GF V) – 10

Raspberry roasted asparagus, raspberries, hazelnuts, and balsamic drizzle

House Olives (GF V) – 4

Warm house marinated olives with lemon peel and rosemary

Freshly Baked Baguette – 7

Whipped butter with alaska pure sea salt or cold press olive oil with aged fruitbalsamic

Offerings created by Chef Doug Setniker

The Dinner Series will resume when we can re-open for full service.