Fall Harvest Tasting & Wine Pairing Dinner

🍁 Fall Harvest Tasting & Wine Pairing Dinner

Landoll’s Mohican Castle — The Marta Louise Ballroom

Celebrate the flavors of the season at our Fall Harvest Tasting & Wine Pairing Dinner, an elegant seven-course culinary journey inspired by Thanksgiving traditions and autumn’s bounty.

Enjoy a seasonally inspired tasting menu paired with seven exquisite wines, all set against the warm glow and charm of The Marta Louise Ballroom. The evening will feature live music by a talented local musician.

Date: Friday, November 14, 2025

Doors Open: 7:00 PM | Dinner Begins: 7:30 PM
Tickets: $74.99 per person
Location: The Marta Louise Ballroom, Landoll’s Mohican Castle

Evening Highlights:

• Seven expertly paired wines to complement each course

• Live music throughout the evening

Must be 21 years or older to attend. Seating is limited — reserve your place early for this unforgettable culinary experience. Wines are subject to change based on availability.

Fall Harvest Tasting Menu & Wine Pairing

SOUP

Roasted Pumpkin Bisque
Silky pumpkin bisque with warm spices, maple, and cream, topped with toasted pepitas and crème fraîche.
Wine Pairing: Viognier

SALAD

Harvest Apple & Cranberry Salad
Baby greens topped with crisp apples, dried cranberries, candied pecans, and crumbled feta, dressed in apple cider vinaigrette.
Wine Pairing: Sauvignon Blanc

HORS D’OEUVRE

Caramelized Onion & Gruyère Tartlet
Puff pastry filled with sweet caramelized onions and melted Gruyère cheese, finished with fresh thyme.
Wine Pairing: Sparkling Rosé

APPETIZER

Wild Mushroom & Brie Puff Pastry
Flaky puff pastry filled with a blend of wild mushrooms, creamy Brie, and herbs, baked until golden and topped with a drizzle of balsamic reduction.
Wine Pairing: Chardonnay

POULTRY COURSE

Herb-Rolled Turkey Roulade with Cranberry Demi
Tender turkey breast rolled with savory stuffing, roasted and served with a cranberry-red wine demi-glace.
Wine Pairing: Pinot Noir

ENTRÉE

Maple-Braised Pork Belly with Sweet Potato Purée
Glazed pork belly over velvety sweet potato purée, topped with fried shallots and maple reduction.
Wine Pairing: Zinfandel

DESSERT

Brown Butter Pecan Tart with Bourbon Caramel
A buttery tart shell filled with toasted pecans and rich brown butter custard, drizzled with bourbon caramel and topped with whipped cream.
Wine Pairing: Tawny Port