The team at Reserve Wine & Food is bubbling up with excitement, anticipating what’s sure to be an extraordinary evening of wine and food. On Wednesday, July 26th, they welcome the Schramsberg and Davies Vineyards, one of the premier winemakers in the United States, known most notably for their sparkling wines. This very special dinner kicks off at 6:30p with a sparkling reception and raw bar, followed by a five-course paired dinner for $125 per person, exclusive of tax and gratuity. Menu below; seating is limited. For reservations or more information, please call 616.855.9463.
- Welcome Reception, Raw Bar, and Schramsberg with Blanc de Blancs
- Honey Whipped Chevre, Summer Berries & Cherries, Cardamom-Pepper Gelée, Thai Basil, Hazelnut, and Summer Greens with Schramsberg Blanc de Noirs
- Fish n’ Chips, Kennebec Chips, Peas with Foie Gras, and Tarragon with J. Schram
- Duck Two Ways, Rare Breast, Confit Leg, Sweet Corn Puree, Wild Mushrooms, Michigan Berries, and Fried Kale with Davies Vineyards Nobles Vineyard Pinot Noir
- Ribeye, Grilled Brioche, Arugula, and Stone Fruit with J. Davies Diamond Mountain District Cabernet Sauvignon
- Corn Flan, Clotted Cream, and Pineapple Sage, with Schramsberg Crémant Demi-Sec
Schramsberg’s history dates back to the 19th century, when Jacob Schram started the winery on Napa Valley’s Diamond Mountain. Over a century later, Jack and Jamie Davies discovered the now-abandoned winery above St. Helena and began plans to restore the Schramsberg estate in 1965. The Davies had a lofty goal to produce a world-class sparkling wine and through the decades, their spirit of innovation has earned their wines worldwide praise. In 1994, Schramsberg planted their first cabernet sauvignon grapes; ten years later, the first vintage of J. Davies Diamond Mountain District Cabernet Sauvignon was released. Reserve and Schramsberg share a close relationship and are thrilled to be bringing this special dinner to Grand Rapids.
The Reserve kitchen is also excited to welcome back Bob Waterbury to the team! Bob worked at Reserve in advance of opening The Lazy Susan, which he shuttered in June 2017. “As soon as the opportunity arose, we reached out to Bob. The experience and perspective he brings to our kitchen is peerless, and we are excited to see how he and Luke (VerHulst, Executive Chef) will evolve our menu,” states GM Peter Marantette. Look for the two to bring many changes to the late summer menu.
In other news, Reserve will once again be participating in the annual Grand Rapids Restaurant Week August 9 – 20 and will be offering a special three-course dinner menu (in addition to the regular menu) for $28. Please note that for every participating Restaurant Week meal sold, $1 is donated to the Secchia Institute for Culinary Education Student Scholarship Fund at GR Community College, and Reserve’s own Bob Waterbury is a Secchia alumni. Reserve’s Restaurant Week menu below (select one item per course) –
- Michigan Summer Fruit Salad, Watermelon Gazpacho, or Heirloom Tomato Salad
- Chevre Gnocchi, Kielbasa Panzanella, or Michigan Brook Trout
- House made Ice Cream and Sorbets, Doughnuts, or Citrus Tea Cake