Grafton Winery and Brewhaus
GRAFTON – The Grafton Winery and Brewhaus has upgraded its menu by adding new signature dishes, shared plates and other flavorful options.
The new menu was introduced on July 4 for a variety of reasons, said Erin Prott, the winery’s event and marketing manager.
“We are trying to compete with St. Louis restaurants, and I believe that our new selections and choices will allow us to do so,” Prott said. “These new dishes also pair so much better with our wines and beers, which is important for those wanting to find that perfect complement when dining at wineries.”
Head chef Chris Leith was instrumental in creating the new menu items. Leith has three years of experience as being a head chef and has worked at the Grafton Winery for more than two years. The sous chef, Matt Cox, has been with the winery for several months but has more than 20 years of experience. He has worked at Tuscanos Brazilian Grill as kitchen manager, at the Embassy Suites in St. Louis as executive chef and also at the Thunder Hills Country Club in Iowa.
“Those two are amazing at what they do and make the winery an attractive place to dine with these fresh, creative dishes,” Prott said.
A few of the new signature plates include the spiced lamb lollipops with wild berry and pilsner jus, spinach risotto and crispy onion. This dish is best paired with the Brewhaus Red Ale or Blackberry/Pinot Noir. There is also an apple-glazed pork chop, grilled Norwegian salmon, a vegetarian dish, wild mushroom and three-cheese tortellini; lobster macaroni and cheese and more dishes.
Also new at the Winery is its six shared plates options: spinach artichoke dip, artisanal anti-pasto, cheese selection with fruit, trio of spreads, the surf and turf and bruschetta.
The wine list includes a variety of white, red, rose, fruit and decadent dessert wines. The Grafton Winery has been recognized as having some of the best wines in international competitions.