Tapas on the Terrace: Small Plates Dining Experience

 

Offered Saturday & Sunday: 10am – 3:00pm on the Terrace (Main Winery Building)

Plan in advance and make reservations for Tapas on the Terrace: Small Plates Dining Experience.

Tapas on the Terrace Reservations

Tapas on the Terrace vs. The Bistro

PLEASE NOTE: Tapas on the Terrace: Small Plates Dining Experience is not to be confused with Lunch or Sunday Brunch in the Bistro (located in our Pavilion). Reservations for the Bistro will need to be made at https://childressvineyards.com/bistro/

Discover a New Culinary Adventure at Childress Vineyards

Indulge in a NEW unique dining experience that features a small but elevated menu of thoughtfully curated small plates crafted by our newly promoted Executive Chef, Sydney Hester.

Each tapas style dish has been expertly designed to complement our optional wine selection, allowing you to explore a harmonious balance of flavors. As you savor each small plate, you’ll embark on a journey through seasonal ingredients and innovative culinary techniques, enhancing the rich profiles of our wines.

Whether you’re enjoying a quick daytime outing or celebrating a special occasion, our A La Carte Tapas Menu on the Terrace invites you to create your own perfect pairing while taking in panoramic views of the winery and vineyards.

Join us on the Terrace at Childress Vineyards for an unforgettable experience where exquisite tastes and fine wines come together in perfect harmony.

Enjoy this experience on the Terrace. Reservations are highly recommended to guarantee an enjoyable experience. Walk-ins are accepted upon availability but are not guaranteed.

Must be 18 years or older to enter the Terrace and 21 years or older to purchase alcohol. Must present valid ID at time of ordering. Limit six people per group.

In the event of a no-show or late cancellation (A 48 hour advance cancellation notice is required to not be charged), the card on file will be charged a $25 no-show fee. When booking a reservation you will see this fee. This fee will not be charged in the event of a completed reservation.

MENU
Wine Pairing Suggestions to Follow on October 30th

Clothesline Bacon 20 – Seasoned with Childress Classic Seasoning, Brushed with Local Honey & Bacon Fat, Served with a Beignet Warm Croissant

Clementine Flambé (Mini Flaming Orange) 13 – Chocolate Ganache, House-Made Cabernet Gelato, Swiss Meringue, Grand Marnier & 151 Rum

Yadkin River Farm Filet 17 – Sliced Herb-Crusted Beef Tenderloin, Black Truffle, Gruyere, Potato, Crispy Shallot

Crispy Artichoke Petals 13 – Rosemary, Smoked Garlic Aioli, Charred Lemon

Lobster Arancini 18 – Fried Risotto, Lobster, Romesco, Manchego, Basil Oil

Wild Mushroom Crostini 14 – Local Mushrooms, Chardonnay, Fresh Herbs, Boursin Cheese, Caramelized Onion