Set against the breathtaking backdrop of the picturesque Delaware River on the restaurant’s outdoor patio, the experience promises an unforgettable fusion of exquisite cuisine and renowned wines. The evening will feature a thoughtfully prepared five-course menu by Executive Chef Keith Bernstein, with each dish expertly paired with selections from Frog’s Leap Winery. Hailing from California’s iconic Napa Valley, Frog's Leap is celebrated for its responsibly farmed,sustainably grown,and joyfully shared wines.
Executive Chef Keith Bernstein expressed his excitement for the collaboration,stating,“Frog’s Leap Winery expressions bring a unique character to the table,with each note embodying an element of the winery’s larger story,creatively cultivating the Napa wine region with a distinctive organic ethos.Our goal was to highlight and enhance those qualities through thoughtfully designed pairings,celebrating taste and narrative in an unforgettable evening uniting the vineyard,cuisine,and Stella’s idyllic ambiance.”
The meticulously crafted tasting menu includes:
FIRST COURSE:
- Shima Aji Crudo – compressed pear, fermented grape, celery root dashi, burnt lemon oil
- Wine Pairing: Frog's Leap Sauvignon Blanc – Stone fruit and white flower, crisp and mineral-forward
SECOND COURSE:
- Egg Yolk Ravioli – Fall greens, parmesan brodo, brown butter froth, shaved white truffle
- Wine Pairing: Frog's Leap Flycatcher – Up-tempo fruitiness, spicy, floral
THIRD COURSE:
- Butter-Poached Lobster – sunchoke purée, sunchoke chips, vin jaune sabayon, preserved meyer lemon
- Wine Pairing: Frog's Leap Chardonnay – Minimal oak aging, pure fruit, clean and tart finish
FOURTH COURSE:
- Squab&Waffles – roasted squab breast, duck-fat chestnut waffle, black garlic jus, plum gastrique, mustard greens
- Wine Pairing: Frog's Leap Estate Grown Cabernet Sauvignon – Dimensional balance of dried sage, flowers, pepper, earth, olive, mocha, graphite, tobacco, and cedar
DESSERT:
- Spiced Pumpkin Mousse – coffee caramel, chocolate crumb, pecan praline, vanilla bean Chantilly
- Wine Pairing: Frog's Leap Zinfandel – Cinnamon, clove, dried cranberries, cherry, boysenberry, oak
This intimate riverside event offers guests the rare opportunity to indulge in exceptional cuisine and award-winning wines in an unforgettable outdoor setting.The experience is priced at$200 per person (excluding tax and gratuity). Reservations can be secured by visiting Stella of New Hope’s OpenTable.
