There’s always something fun going on in the Cellar!
Self-serve wines and beers by the tasting or glass
25% Off Growler fills every day
Wednesday, 15% Off Wine by the Glass
Friday, Complimentary
Wine Tastings from 5 PM to 7 PM
Friday, Complimentary
Beer Tastings from 6 PM to 8 PM
Saturday, 1/2 Off Draft
EVENTS
Fortnight Brewing Company Beer Dinner featuring Kelly DeLaire
Thursday, May 23rd, 2019; 7:30 PM – 9:00 PM
Tickets $49.00
BBQ With a Twist
Kelly DeLaire’s ever amazing menu paired with 4 excellent beers from Fortnight Brewing Company.
Light Worker Kombucha Pale Ale
Locally grown hydroponic butter lettuce, chiffanade of locally grown Asian vegetable, and seared black sesame tuna steak. Tipped with locally grown fresh ginger and turmeric sesame dressing
Bespoke Blonde Ale
Platano Bruschetta (sweet plantains) topped with creamed Goat Lady goat cheese and Sampson county fresh herbs
Carolina Amber ESB
Locally raised Certified Angus beef pinwheel stuffed with fresh spinach and provolone. Topped with locally grown fresh tomato marinara and parmesan cheese
2018 Vintage Ale (English Strong Ale)
Local NC style banana pudding a la Kelly. All organic local free-range egg custard, vanilla shortbread crumbles, and organic bananas
Know Vino – California Sauvignon Blanc
Tuesday, May 28th, 2019; 7:30 PM – 9:00 PM
Tickets Sold Out
Join David Nershi for our next Know Vino Class. We continue to explore the wines of California. This month we will be showcasing Sauvignon Blanc from various California AVAs.
Dave Nershi will be leading the class. Dave Nershi is a Certified Specialist of Wine (a certification of the Society of Wine Educators) and has served as a wine judge at a number of competitions including being a guest judge for the Indianapolis International Wine Competition.
Wine Dinner featuring Chef Kelly and
Andrew Merhing from Winebow Fine Wines
Thursday, May 30th, 2019; 7:30 PM – 9:00 PM
Tickets $69.00
We are still picking out the wines. Stay tuned for more info.
Trio of Mini Portabello Mushrooms Stuffed with Tender Escargot and Fresh Herb Butter.
Roasted Root Vegetable Salad with Warm Apple Cider Vinegarette.
Certified Angus Beef NY Strip Fillet Topped with Pink Peppercorn Red Wine Demi Glace. Served with Parmesan Risotto.
Pineapple and Shredded Coconut Upside Down Cake.
