Morgan Ridge Vineyards & Brewhouse

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486 John Morgan Road

Gold Hill, NC 28071

704-639-0911

morganridgevineyard.com 


 Reservations required.  We will confirm all reservations with 24 hours.

We are in the happiness business -- we grow joy and brew bliss! Located in the Piedmont region of North Carolina and nestled between Charlotte and Greensboro, Morgan Ridge Vineyards has been creating quality European-style dry wines since its inaugural vintage in 2007. Owners Tommy and Amie Baudoin were awarded the Grape Growers Excellence Award in 2012. The winery features a tasting room with a variety of dry and semi-sweet wines, and we have also been crafting beer since 2013 and currently keep six styles on tap. The property includes an open-air pavilion and dressing area that are available for weddings, private parties, and other events. A full culinary team, overseen by Chef Jason Nain, offers lunch daily, including a Sunday Brunch buffet and dinner on our special Wine Down Friday evenings. Chef Nain’s Cajun background demonstrates his love of cooking using spices, homemade sauces, and food native to the land. He also loves incorporating Morgan Ridge wine in his creations.

$35 per person (plus 7% tax and 20% service fee)

 

  • Each course is paired with a tasting of our wines.

  • We can accommodate allergies with advance notice, including a chicken or vegetable substitution for the seafood dish.


Meal Option 1 - BEEF

First course

Bronzed Seared Scallop - with Popcorn Shoots Drizzled with a Cucumber Beurre Blanc

Paired with a tasting of 2015 Barrel Aged Chardonnay

Second course

Duck Confit Rustic Flatbread - with caramelized onion, bacon, tomato jam, and sharp white Cheddar, finished with crispy arugula

Paired with a tasting of Red Dawg (a blend of Merlot & Chambourcin)

~MRV Sorbet~

Third course

Braised Beef Short Rib Osso Bucco - served over skin-on smashed potatoes, accompanied by crispy Brussels sprouts

Paired with a tasting of 2015 Syrah

Fourth course

Dark Chocolate Mousse Parfait - layered with Devil’s food cake and raspberry coulis

Paired with a tasting of Duet (a blend of Sangiovese & Syrah)

Meal Option 2 - CHICKEN

First course

Bronzed Seared Scallop - with Popcorn Shoots Drizzled with a Cucumber Beurre Blanc

Paired with a tasting of 2015 Barrel Aged Chardonnay

Second course

Duck Confit Rustic Flatbread - with caramelized onion, bacon, tomato jam, and sharp white Cheddar, finished with crispy arugula

Paired with a tasting of Red Dawg (a blend of Merlot & Chambourcin)

~MRV Sorbet~

Third course

Chicken Coq Au Vin – served over skin-on smashed potatoes, accompanied by crispy Brussels sprouts

Paired with a tasting of 2015 Syrah

Fourth course

Dark Chocolate Mousse Parfait - layered with Devil’s food cake and raspberry coulis

Paired with a tasting of Duet (a blend of Sangiovese & Syrah)

Meal Option 3 - VEGETARIAN

First course

First course

Bronzed Seared Scallop - with Popcorn Shoots Drizzled with a Cucumber Beurre Blanc

Paired with a tasting of 2015 Barrel Aged Chardonnay

Second course

Rustic Flatbread - with caramelized onion, bacon, tomato jam, and sharp white Cheddar, finished with crispy arugula

Paired with a tasting of Red Dawg (a blend of Merlot & Chambourcin)

~MRV Sorbet~

Third course

Eggplant Rollitini - thinly sliced eggplant rolled with angel hair pasta, covered in marinara sauce and wet mozzarella, served French bread and crispy Brussels sprouts

Paired with a tasting of 2012 Sangiovese

Fourth course

Dark Chocolate Mousse Parfait - layered with Devil’s food cake and raspberry coulis

Paired with a tasting of Duet (a blend of Sangiovese & Syrah)

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