Our Restaurant
Handicapped Accessible - Smoke Free Environment

At Tabor Hill, we have always felt that wine is a food beverage. With this feeling, our wine makers create wines to accompany foods to enhance all dining occasions. It is our pleasure to invite you to dine in our restaurant. Enjoy an intimate lunch or dinner overlooking the countryside and our vineyards.

We utilize only the freshest and most seasonal ingredients with our chef changing our menu on a daily basis.

We strive to provide menu items, which will allow our guests a wide selection of flavors to tantalize their imaginations and to enhance their dining experience. Cocktails, imported and domestic beer are also available.

Click here for Recipes from our Restaurant.

For Restaurant Reservations, please phone us: 800-283-3363

Sample Menu (changes are made daily)

Restaurant guests are entitled to special discounts
on the purchase of wine or juice at our retail wine bar!
Take home a case to enjoy even greater savings.

Starters

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Lobster Spring Roll - (Dry Traminette) - Two crispy spring rolls filled with lobster, carrots, Napa cabbage and zucchini served with Hoisin, Wasabi Mustard and soy dipping sauces. Garnished with a Napa cabbage salad dressed with a Sriracha vinaigrette.

Wild Mushroom and Triple Cream Brie Tart - (Chardonnel) - Morel, Chanterelle, Porcini and Hen of the woods mushrooms sautéed with shallots, garlic and glazed in a late harvest Vinegar reduction. Baked in a tart with Reny Triple Cream Brie cheese and garnished with heirloom lettuce.

Escargot - (Grand Mark) - Wild Burgundy Snails of Henri Maire, exclusively imported from France. Previously available only to the most elite European restaurants, the Helix Pomatia Linne are the most sought-after escargots in the world. Sauteed in butter and garlic, placed in puff pastry, covered with an olive tapenade and baked. Garnished with a fried oyster mushroom, roasted beets and mixed greens dressed with a truffle oil vinaigrette.

Foie Gras Pot Stickers - (Barrel Select Chardonnay) - A crisp light dumpling filled with Labelle Farms Foie Gras, Reny Picot triple cream Brie, Asian pear and walnuts. Steamed and then pan-fried. Served with a Granny Smith, vanilla bean and olive oil vinaigrette.

Squash Blossom - Tempura fried squash blossom placed on salad made from locally grown, picked daily, heirloom tomatoes, basil, onion, imported olive oil and a house made sweet red wine vinegar.

Grilled Flatbread - (Demi-Sec) - Topped with artichokes, roasted tomatoes, fresh mozzarella and Prosciutto. Finished with arugula and radicchio.

Crab Cake - (Kerner) - We start with the finest jumbo lump blue crab meat slightly seasoned and lightly formed to preserve the large pieces of tender crab and bring out the sweet crab flavor. Pan fried and served with a fresh squeezed orange juice, cherry juice, herb and wine reduction sauce and topped with micro herbs.

Not So Sushi - (Cab Franc Rosé) - Not so sure about sushi? Try our sampling of three types of untraditional preparations (no raw products).

• First (Lava Drops) is an inside out roll made with crab, sun ripen chilies and cream cheese. Tempura battered and deep-fried.
• Second (Fire Cracker) is a roll made from crispy fried shrimp, avocado, and a fajita spice sauce.
• Third (Nouvelle) a mini hand roll with green apple, carrots, asparagus and cilantro. All served with soy, wasabi and pickled ginger.

Grilled Skewers - (Chardonnel) - Jamaican Jerk Pork (SPICY), Moroccan Chermoula Chicken and Japanese Ponzu shrimp.

Appetizer Sampler (Served for two or more people) - (Cab Franc Rosé) - Try our selection of grilled Jamaican jerk pork skewer {Very Spicy, a less spicy version can be prepared upon request}, Moroccan Acerola Chicken, Mushroom stuffed with caramelized ham, garlic, green onion, and parmesan cheese, Grilled Flatbread, Grape-leaf dolma stuffed with rice and served with a cucumber yogurt sauce.

Composed Cheese Sampler - Three cheeses prepared to bring out their flavors for enjoying with wine.

• ACABDEMIA BARILLA Parmigiano-Reggiano stuffed artichoke wrapped in Prosciutto.
• TRIPLE CREAM BRIE (Reny Picot) warmed over sliced pear accompanied with a blueberry, pomegranate sauce.
• EDAM (Reny Picot) filled bouchee with caramelized apples.

First Course

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Tabor Hill Caesar Salad - (White Heritage) - Our traditional style with crisp Romaine, Parmesan cheese, red onion and house made croutons.

Iceberg Wedge - Crisp Iceberg wedge, chive Cheddar cheese, bacon, tomatoes and onion dressed with a house made smoked peppercorn buttermilk dressing.

Chilled Tomato and Fennel Soup With Avocado - Roasted gold tomatoes with fennel garnished with an heirloom tomato salad and avocado crème.

Classic French Onion Au Gratin - Rich broth of caramelized local grown onions and wine, finished with a Gruyere crostini.

Panzanella Salad - Tomato and Bread Salad with red onions, basil, fresh Mozzarella and Parmesan cheeses. We use locally grown, picked daily, heirloom tomatoes in our preparation, high quality imported olive oil and a house made sweet red wine vinegar. We consider this salad to be one of our favorite preparations.

Tabor Hill Classics

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Raspberry Chicken - (Demi-Sec) - A double breast of chicken dusted in pecan breadcrumbs, sautéed until golden and crisp, served with our raspberry sauce over green onion mashed potatoes. (For A lighter style ask for our grilled raspberry chicken, basted in raspberry sauce.)

Macadamia Nut Crusted Tilapia Fillet - (Traminette) - Mild and flaky, pan sautéed until golden and topped with house made sweet and sour sauce and served with coconut milk risotto balls.

Grape Leaf Wrapped Salmon Fillet - (Chardonnel) - A Tabor Hill Classic, oven poached served with a lemon Hollandaise and rice pilaf.

Features

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Barbeque Pork - (Traminette or Red Heritage) - Slow cooked "falling off the bone” tender pork shank Finished on the grill with a sweet and savory barbeque sauce. Served with a Vermont white cheddar cheese baked macaroni. Accompanied with bacon and pearl onion sautéed green beans and a cabbage, jicama and carrot cole slaw.

Filet Mignon - Ridgefield Farms - (2005 Merlot) - An 8 oz medallion of Premium Hereford beef with a reputation of exceeding expectations of beef connoisseurs across the nation, wrapped in apple-smoked bacon and grilled to order. Served with roasted shallots, Red Arrow Red compound butter, demi-glace and smoked Gouda, caramelized ham stuffed Yukon gold potatoes.

Grilled Bison Flank Steak - (Cabernet Franc) - Tender thin sliced bison flank steak marinated in garlic, ginger, lemon grass, soy and olive oil sliced and served with chili pepper linguine tossed in a cilantro peanut pesto.

Roasted Eggplant - (Red Heritage) - Layers of roasted eggplant, roasted red pepper, house made fresh mozzarella, and polenta baked. Served with an heirloom tomato sauce, creste di gallo pasta cooked in Tabor Hill Red Heritage and garnished with basil pesto and baby tomatoes.

Maple Leaf Farms Duck Two Ways - (2005 Merlot) - One, Tender duck thigh and leg confit served over a savory chive and Brie bread pudding. Two, duck breast roasted medium rare thin sliced served with sautéed wax beans. Complimented with a Blood Orange and local sweet plumb reduction sauce.

New Zealand Elk Chop - (Red Arrow Red) - Grilled and served with a summer berry compote from local berries, creamy pecorino polenta, smoked paprika glazed heirloom carrots accented with a Red Arrow Red and thyme broth garnished with micro thyme.

Kona Kampachi - (Riesling) - Kona Kampachi is a sushi-grade fish with amazing versatility. It has higher levels of heart Healthy Omega-3 fatty acids than almost any other fish on the market today. Additionally, there is no detectable mercury, no growth hormones, prophylactic antibiotics or genetic engineering are used raising this fish. Placed on fried green tomatoes topped with sautéed heirloom tomatoes, bell peppers, fresh corn and mixed beans. Accented with a green tomato cilantro cream sauce and fried okra. Featuring all locally grown produce.

Orange Nairagi - (Barrel Select Chardonnay) - Nairagi is considered the finest-eating of all marlin species because of its tender orange flesh, particularly desired for the sashimi market. Quickly marinated in soy and brown sugar and pan seared. Dressed with a fresh ginger, lime and pineapple juice reduction. Served on wasabi-mashed potatoes accompanied with teriyaki roasted root vegetables.

Alder Wood Smoked Hawaiian Sword Fish - (Barrel Select Chardonnay) - Swordfish is truly the filet mignon of the sea. It is in a culinary class all by itself – a fish with the substance of beef (high in protein, moist and flavorful) with a slightly sweet taste. Seasoned with an Achiote, and brown sugar rub. Grilled and placed on an Alder Wood plank and lightly smoked. Served with a roasted squash and sweet potato Skewer. Finished with an herb and cucumber puree.

	May - November		December - April
Dining Room Hours	Lunch: Wed-Sat: 11:30am - 3pm Dinner: Wed-Sat: from 5pm Sun: Noon - 9pm		Lunch: Wed-Sat: 11:30am - 3pm Dinner: Wed-Sat: from 5pm Sun: Noon - 4pm
	Please note: Posted hours are Eastern Time.

Restaurant Recipes ...

Peach Chardonnay Vinaigrette Recipe Our Vinaigrette is a long-standing favorite at our Restaurant that you can now create at home. Follow this link to print a copy of our famous Peach Chardonnay Vinaigrette Recipe. The key to the success of this recipe is our Chardonnay Vinegar. Bottled in 2002, the Tabor Hill Chardonnay Vinegar is aged in our wine cellars and is a premium vinegar. Now at its optimum maturity, it is ready to grace your table.

Seared Scallops with Mushrooms Recipe Another great Tabor Hill recipe that you can prepare at home is our Seared Scallops. Follow this link to print a copy of our famous Seared Scallops with Mushrooms Recipe. The no-so-secret ingredient in this recipe is our very own Lake Michigan Shore Dry Traminette Wine. Our Award Winning Lake Michigan Shore Dry Traminette is very much like a traditional Alsatian Gewürztraminer. Very fruity, complex bouquet that will pair well with most foods.

Sautéed Veal Medallion Recipe Sautéed Veal Medallion recipe is a remarkable coming-together of veal, cherries, and Red Arrow Red. Follow this link to print a copy of the Sautéed Veal Medallion Recipe. Our Lake Michigan Shore Red Arrow Red is a multiple-award winning wine selection and a key-component in the Sautéed Veal Medallion Recipe. The Red Arrow Red blend of Merlot & Cabernet Franc has a complex nose and finish of berries and cherry with spice and pepper.

Butternut Squash Rissoto The Butternut Squash Rissoto recipe makes a Fall meal truly wonderful. Follow this link to print a copy of the Butternut Squash Rissoto Recipe.