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March is a month dedicated to Ice Wine!!!  The first three Saturdays in the month of March feature the Grand River Valley’s finest Ice Wines during the Grand River Valley's 10th Annual Ice Wine Festival.  Travel to the different wineries and enjoy award winning Ice Wines paired with appetizers and desserts.  Be sure to take advantage of the Wines of the Months!

The Wine Growers of the Grand River Valley

10th Annual

 Ice Wine Festival

March 2nd, 9th, & 16th

Noon-5pm

Join Ferrante Winery, Debonne Vineyards, Grand River Cellars, Laurello Vineyards, & St. Joseph Vineyards for a day filled with ICE WINE!!

Patrons visit each of the participating wineries and sample ice with along with complimentary appetizers.

The cost is $6 per person at each winery.  In an effort to help the local food banks, the wineries are encouraging everyone to bring in canned food items for which they will receive $1 off at each location.

Ferrante's will be featuring our Vidal Blanc Peach Ravioli paired with Grand River Valley Vidal Blanc Ice Wine.  Ferrante's will also be pouring one of their newest wines....Bubbly Raspberry Blanc!

At 1pm each day of the festival our Chef Nina will showcase one of her culinary creations during our food demonstration.  Don't miss it!

*Be sure to look into Quail Hollows Special Ice Wine Package & Ferrante's 3 Course Ice Wine Inspired Dinner Pairing.  See Below.

 

Ice Wine Food Pairing Menu
Join us on Friday March 1st, 8th, and 15th for our 3 course Ice Wine pairing dinner!!!

Our Winemaker, Nicholas Ferrante has perfectly paired each entrée with his Grand River Valley wines to compliment each dish. Please sit back & relax while our Chef Nina creates your special menu.

ANTIPASTI
Appetizer Course
Cantaloupe alla Prosciutto
Fresh cantaloupe tossed with our Ice Wine vinaigrette then layered with prosciutto and fresh mozzarella cheese.
Garnished with baby arugula.
Wine to be Served: 3 oz. Grand River Valley Vidal Blanc

SECONDI
Main Course
Pork Chop alla Risotto
Hand-cut, Mid-Frenched Pork Chop char-grilled to perfection and topped with our apricot and mandarin orange Vidal Ice Wine with tobacco onions. Served with Risotto.
Wine to be Served: 3 oz. Grand River Valley Pinot Grigio

DOLCE
Dessert
Ice Wine Crème Brûlee
Our Crème Brûlee infused with Ferrante’s Vidal Blanc Ice Wine then topped with toasted oats and fresh berries.
Wine to be Served: 3 oz Grand River Valley Vidal Blanc Ice Wine

$29.99 plus tax and gratuity. No Substitutions Please.

Available during normal dinner hours.

Ice Wine Festival Package at Quail Hollow Resort
 
Package Available:
March 2nd & 3rd
March 9th & 10th
March 16th & 17th
  
The Package Includes:
-Deluxe Overnight Accommodations for Two for One Night
-Bottle of Ferrante Ice Wine and Cheese Upon Arrival
-Breakfast for Two the Following Morning
-Transportation to and from Ferrante Winery & Ristorante, Compliments of Quail Hollow Resort
-129 + Tax Per Package
Based on Availability
 
*Package Does Not Include Tickets to the Wineries  
 
Book Your Reservation Today by Calling the Front Desk at 440.497.1100!

New Wine & Dine Menu

Wednesday,Thursday, & Sunday in March!

Featuring Dinner Entrees under $10

 

PASTA alla POLLO ZUCCHINI

Fresh char-grilled chicken tossed with whole wheat penne pasta, sautéed with zucchini moons, sliced onions, capers, and garlic with hints of lemon.  Garnished with fresh grated Romano cheese.  10-

Wine Suggestion: Grand River Valley Riesling

ROASTED VEGETABLE LASAGNA

An array of roasted eggplant, zucchini, red & yellow peppers layered between fresh pasta sheets with dollops of seasoned Ricotta cheese.  Finished with our marinara sauce and oven-baked.  Garnished with fresh grated Romano cheese.   10-

Wine Suggestion: Grand River Valley Cask Red

CHILI SHRIMP di LEMONY COUSCOUS

Large Black Tiger shrimp sautéed with crushed red pepper flakes. 

Served on a sea of lemony CousCous and cannellini beans.    10-

Wine Suggestion: Grand River Valley Golden Bunches

SILICIAN CHICKEN

Our fresh chicken breast seasoned & char-grilled. 

Served on a medley of sautéed green beans, Roma tomatoes, black olives, garlic, and onions with hints of wine.   10-

Wine Suggestion: Grand River Valley Pinot Grigio

TUSCAN CHICKEN

 Fresh chicken breast sautéed with garlic, onions, red & yellow bell peppers with hints of white wine and our red sauce.  Garnished with basil ribbons & fresh grated Romano cheese.  Served on a bed of cannellini beans.    10-

Wine Suggestion: Grand River Valley Cabernet Franc 

PORK CHOP alla MUSHROOMS

Our boneless center-cut Chop wrapped with smoky bacon and baked to perfection.  Topped with sautéed mushrooms and onions.  Finished with our demi-glacé with hints of wine.  Served with garlic mashed potatoes.    10-

Wine Suggestion: Pinot Noir

ITALIAN MEATLOAF

A wonderful blend of ground Chuck & Italian sausage with fresh herbs and spices. Laced with our housemade tomato sauce and oven-baked. 

Served with mashed potatoes.    10-

Wine Suggestion: Vino della Casa Red

SALMONÈ alla PENNE di GREEN BEANS

Fresh Atlantic Salmon filet lightly seasoned then oven-roasted.  Served with wheat penne pasta tossed with green beans.    10-

Wine Suggestion: Grand River Valley Chardonnay

All Entrées come with small salad, roll, & butter.

*Prices Do Not Include Tax & Gratuity…No Substitutions Please.

Dine in only.

 

Fish Frydays
Treasures from the Sea
Every Friday during Lent!

Swordfish alla Diablo
From the Sea Swordfish char-grilled to perfection then topped with sautéed onions, red & green bell peppers Diablo style. Served with oven-roasted potatoes. 13-
Wine Suggestion: Pinot Noir

Potato Crusted Salmoné
Fresh Atlantic Salmon crusted with shredded potatoes and oven-baked. Topped with our housemade cucumber dill sauce. Served with Chef’s Vegetables. 13-
Wine Suggestion: Grand River Valley Chardonnay

Coconut Shrimp
Shrimp rolled in coconut then lightly fried to a golden brown. Served with our housemade Vidal Blanc pineapple sauce for the dipping.
Chef’s fruited CousCous. 11-
Wine Suggestion: Grand River Valley Vidal Blanc

Battered White Fish
White Fish filets battered then fried to a crispy brown. Served with Chef’s homemade tartar sauce and oven-roasted potatoes. 10-
Wine Suggestion: Grand River Valley Pinot Grigio

Stoffa alla Sole
Fresh Sole filet stuffed with a medley of seafood and baked to perfection. Topped with a lemon wine cream sauce. Served with mashed potatoes. 12-
Wine Suggestion: Grand River Valley Golden Bunches

All above entrées served with roll & butter.
Add a house salad for only $2.95
No Substitutions Please. Prices do not include tax or gratuity. Available during normal dinner hours. Dine In only.

Ferrante Winery

Peach Ice Wine Ravioli

Ingredients:

1 cup Ferrante’s Grand River Valley Vidal Blanc Ice Wine                            

1 15oz. can sliced peaches-drained and chopped                                           

½ stick butter                                                                                                              

2 tablespoons brown sugar                                                                             

1 tablespoon shallots-minced                          

1 teaspoon vanilla extract                                                                               

4oz. cream cheese-softened   

½ cup Ricotta cheese   

2 tablespoons sugar

2 cups vanilla wafers-crushed

1 package Wonton wrappers

1 egg for egg wash

Oil for frying

 

To Prepare Peach Filling:

In large pan combine Ice Wine, peaches, butter, brown sugar, shallots and vanilla extract over medium-low heat and cook approximately 12 to 15 minutes stirring often.  Cool.

 

To Prepare Cheese Filling:

In a bowl combine cream cheese, Ricotta cheese and sugar.  Beat on medium speed until smooth.

 

To Prepare Raviolis:

Take one (1) Wonton wrapper add a small amount of peach filling and a small amount of cheese filling to the center of the Wonton wrapper.  Brush all edges with egg wash and fold into triangle and press.  Take Raviolis and dredge through crushed vanilla wafers. Drop into hot oil.  Cook until they float and turn golden brown. 

 

Pairs perfectly with a glass of Ferrante’s Grand River Valley Vidal Blanc Ice Wine!

March Entertainment

Friday March 1st: Mike Woytilla

Saturday March 2nd: Uncharted Course

Friday March 8th: Tom Todd

Saturday March 9th: Joey Vanilli

Friday March 15th: Stan Miller

Saturday March 16th: Trevor Thompson

Friday March 22nd: Dennis Ford

Saturday March 23rd: Yesterday & Today

Friday March 29th: Ron Sluga

Saturday March 30th: Yesterday & Today

 

Friday & Saturday Evening Entertainment from 6:00p.m. - 9:30p.m.

Visit our Website at http://ferrantewinery.com/event.htm for a full listing of our Entertainment Schedules.

March Hours 

Wine Sales:
Monday & Tuesday: 10-5pm
Wednesday & Thursday: 10-8pm
Friday & Saturday: 10-10pm
Sunday: 1-6pm


Restaurant:
Wedneday & Thursday: 4-8pm
Friday & Saturday: Noon-10pm
Sunday: 1-6pm

5585 North River Rd. West

Geneva, Oh 44041

(440) 466-8466

www.FerranteWinery.com