Fridays, March 3rd, 10th, 17th & 24th 6–9 PM. The Wine Growers of the Grand River Valley Ice Wine Festival takes place the entire month of March 2023 from 12-5pm. We’ve put together an Ice Wine Dinner experience option on four separate Fridays in March during festival. Each date with its own unique menu. Start with an appetizer and wine pours at Debonné Vineyards. Move on to Grand River Cellars for a full-serve main course and paired wines. Dessert will be served at Cask 307 with additional wine pours. $59.95 per person includes tax & gratuity.
MARCH 3 MENU
Appetizer: Bacon-Wrapped Shrimp with a Sweet & Spicy Dipping Sauce
Entrée: Pork Loin OR Grilled Salmon (Lenten) with Ice Wine Dijon Sauce, Lemon-Basil Pasta & Balsamic Brussels Sprouts
Dessert: Pineapple Upside-Down Cheesecake
MARCH 10 MENU
Appetizer: Honeydew & Prosciutto with Hot Honey
Entrée: Walnut-Crusted Chicken with Brie & Ice Wine Glaze OR Spinach-Artichoke Mac ‘n Cheese Bake (Lenten), Sweet & Spicy Pineapple Pizza Slice and Roasted Red Pepper & Burrata Cheese with White Balsamic
Dessert: Salted Caramel Crumb Bar
MARCH 17 MENU
Appetizer: Pistachio-Crusted Pineapple Cheese Ball
Entrée: Pomegranate-Braised Short Ribs OR Jalapeno-Garlic Butter Shrimp (Lenten), Parmesan-Rosemary Mashed Potatoes, Everything Bagel & White Bean Arugula Salad with Ice Wine Vinaigrette
Dessert: Apricot Brown-Butter Tart
MARCH 24 MENU
Appetizer: Pear with Blue Cheese & Candied Walnuts
Entrée: Ice Wine-Soaked Peach & Rosemary Bruschetta Chicken over Roasted Potatoes OR Shrimp Alfredo (Lenten), Warm Brussel Sprout & Pecan Salad
Dessert: Lemon Cream Cake
Fridays, March 3rd, 10th, 17th & 24th 6–9 PM. The Wine Growers of the Grand River Valley Ice Wine Festival takes place the entire month of March 2023 from 12-5pm. We’ve put together an Ice Wine Dinner experience option on four separate Fridays in March during festival. Each date with its own unique menu. Start with an appetizer and wine pours at Debonné Vineyards. Move on to Grand River Cellars for a full-serve main course and paired wines. Dessert will be served at Cask 307 with additional wine pours. $59.95 per person includes tax & gratuity.
MARCH 3 MENU
Appetizer: Bacon-Wrapped Shrimp with a Sweet & Spicy Dipping Sauce
Entrée: Pork Loin OR Grilled Salmon (Lenten) with Ice Wine Dijon Sauce, Lemon-Basil Pasta & Balsamic Brussels Sprouts
Dessert: Pineapple Upside-Down Cheesecake
MARCH 10 MENU
Appetizer: Honeydew & Prosciutto with Hot Honey
Entrée: Walnut-Crusted Chicken with Brie & Ice Wine Glaze OR Spinach-Artichoke Mac ‘n Cheese Bake (Lenten), Sweet & Spicy Pineapple Pizza Slice and Roasted Red Pepper & Burrata Cheese with White Balsamic
Dessert: Salted Caramel Crumb Bar
MARCH 17 MENU
Appetizer: Pistachio-Crusted Pineapple Cheese Ball
Entrée: Pomegranate-Braised Short Ribs OR Jalapeno-Garlic Butter Shrimp (Lenten), Parmesan-Rosemary Mashed Potatoes, Everything Bagel & White Bean Arugula Salad with Ice Wine Vinaigrette
Dessert: Apricot Brown-Butter Tart
MARCH 24 MENU
Appetizer: Pear with Blue Cheese & Candied Walnuts
Entrée: Ice Wine-Soaked Peach & Rosemary Bruschetta Chicken over Roasted Potatoes OR Shrimp Alfredo (Lenten), Warm Brussel Sprout & Pecan Salad
Dessert: Lemon Cream Cake
