Vinícola Wine Bar & Bottle Shop205A East Main Street

Four wines. Two ounces each. One hour of conversation worth having. Every Wednesday, Daniel leads an intimate guided tasting built around a single theme: a region, a grape, a question worth asking about what's in your glass. No flash cards. No pretense. Just wine that has something to say, and the context to hear it. Each session includes: - Four curated pours (2 oz each) - Guided tasting led by Daniel and/or special guests - Featured wines available by the glass at a discount for the remainder of your evening - $25/person, $20/club members Your deposit applies toward your tab. Themes change weekly and are announced on our social channels. Reserve your seat — space is intentionally limited.

Deposit required

September 4 & 5 BRAZILIAN FEIJOADA slow-cooked black beans with pork shoulder, smoked sausage & bacon, served with steamed rice, sautéed collard greens, toasted manioc flour, fresh orange. September 11 & 12 ARCTIC CHAR roasted asparagus, market greens, lemon-butter caper sauce September 18 & 19 LOBSTER RAVIOLI vodka cream sauce September 25 & 26 BEEF BOURGUIGNON buttered egg noodles, pearl onions, mushrooms, carrots October 2 & 3 LAMB CHOPS WITH ANCHOVY BUTTER served with garlic herb potato galette October 9 & 10 SHRIMP SCAMPI WITH ARTICHOKES garlic-butter white wine sauce, artichoke hearts, housemade pasta October 16 & 17 COQ AU VIN, MUSHROOMS chicken braised in red wine with bacon, pearl onions & carrots, cauliflower white bean puree October 23 & 24 MAHI MAHI WITH CILANTRO GINGER PESTO grilled mahi mahi, cilantro-ginger-lime pesto October 30 & 31 BUCATINI CARBONARA pancetta, shallot & garlic in a creamy Parmigiano-egg yolk sauce, parsley

Join us for an autumn edition of Sunday Salon as we welcome Boxwood Winery to Vinícola for an intimate five-course dinner celebrating Virginia wine, seasonal cooking, and the kind of pairings that make both a little more interesting. We’ll begin the evening with a welcome pour of Boxwood Crémant before settling in for five courses from Chef Daniel Elliott. The menu moves through the flavors of fall—from squash with crunchy green bean “granola” and a bright beet-and-carrot salad to wild mushroom ravioli with sage brown butter and herb-crusted rack of lamb with celery root and red wine jus. Each savory course has been paired with a different expression of Boxwood, including Cupola, Sauvignon Gris, Topiary, and Boxwood, offering a chance to experience the range of one of Virginia’s acclaimed Middleburg wineries alongside a menu created specifically for its wines. We’ll finish with corn and coconut crème brûlée and coffee or tea—a warm ending to a very autumn evening. $149/guest for Vinícola Wine Club members • $169/guest for non-members Your reservation includes the full five-course dinner and accompanying wine pairings. Gratuity is not included in the ticket price and should be calculated on the full value of the experience. Seats are intentionally limited to keep the evening personal. Reservations are required.

Deposit required