Who doesn’t love a BLT? With slow-roasted tomatoes, creamy French cheese, and fresh arugula, this is a refined take on the American classic in perfect bite-sized pieces. Pair with our Estate Cabernet Sauvignon for a deliciously savory, rich bite. Ingredients 1 pint cherry tomatoes ¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil 1…
Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to. Full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside, this hearty dish pairs wonderfully…
Perfect for a cool autumn night, this Veal Osso Buco is classically comforting and satisfying. It tastes even better the day after – although it’s hard not to finish it all at once. Pairs wonderfully with our Estate Cabernet Sauvignon. Serves 2 Ingredients 2 (8-ounce) veal shank pieces 1 ½ Cabernet Sauvignon ¼ cup Round…
Our Estate Chef’s marinated red pepper and fontina cheese panini is a wonderful use of late-summer red peppers and garden-fresh basil. It’s easy to make and delicious! Get our featured oil and pairing in our Spring Essentials Set. Ingredients 4 each red peppers 2 tsp Round Pond Spanish Varietal Extra Virgin Olive Oil Salt &…
Created by our Estate Chef to pair perfectly with our Proprietary Left Bank Blend, this Brisket Burger is topped with applewood-smoked bacon, Vidalia onion, creamy brie, and fresh arugula. It’s burger bliss! Ingredients 2 Tbsp mayonnaise 2 Tbsp Dijon mustard 1 lb ground beef brisket (ask your local butcher to grind) 2 bakery english muffins…
Deliciously summery, this Heirloom Tomato & Burrata Salad will use the best and brightest from your summer garden and is an absolute vision when plated! Ingredients 12 oz burrata 4 tsp salt 2 Tbsp, plus 1 tsp Round Pond Estate Italian Extra Virgin Olive Oil 2 cups large diced Italian bread 1 tsp pepper 4…
This is a new addition to our Il Pranzo menu and has fast become a guest favorite! It’s perfect for those summer grilling days. Ingredients 2 lbs pork tenderloin 4 Tbsp paprika 4 Tbsp brown sugar 4 Tbsp salt 4 Tbsp pepper 10-12 heads corn, cleaned 2 cups heavy cream 1 bunch parsley 3 Tbsp…
This delicious Green Olive Tapenade is a part of our Vino & Olio tasting experience. It’s so easy to make a makes a light and cool summer appetizer! 1 cup Castelvetrano olives, pitted 2 cloves garlic 3 tbsp capers 1 each lemon, juiced 1 cup Round Pound Extra Virgin Italian Olive Oil 1 tsp salt…
This delicious spread is one of our most requested recipes from our Vino & Olio tasting experience and makes wonderful use of those summer red peppers from the garden! Ingredients 4 each red peppers ¼ cup capers 1 each shallot, minced 1 cup Round Pond Meyer Lemon Olive Oil 1 each lemon, juiced 1 tsp…
This grilled corn on the cob with chili-lime butter ups the ante on your backyard barbeques. The combination of chili and lime adds delicious spice to the sweet smokiness of the grilled corn, pairing wonderfully with our Reserve Sauvignon Blanc. Ingredients 4 ears of corn on the cob, husk removed 4 tsp Round Pond Italian Varietal…