We regret that our April Supper Club with Chef Gino Troia from Grano is fully booked

As part of our 80th Anniversary celebration, we are partnering with some of Baltimore’s finest chefs to host a monthly Supper Club – with dinner prepared exclusively for thirty guests in Boordy’s beautiful rustic Winecellar. On April 16 the master Chef Gino Troia from Grano presents five unique courses that will be paired with Boordy’s estate-grown wines, including our spectacular 80th Anniversary Founder’s Reserve (a red Bordeaux blend). As wines are seasonally released, final pairings will be available the month of each Supper Club.

First course: Smoked Salmon Mousse, mascarpone, sicilian capers with orange aroma.
2024 Viognier

Second course: Calamari Vesuvio, a historic Troia family recipe of fresh calamari simmered in Boordy 2021 Cabernet Franc and San Marzano tomatoes, Calabrese chilies and herbs.
2021 Landmark Cabernet Franc

Third course: Mushroom Ravioli, homemade ravioli filled with porcini in a sauce of porcini truffle.
80th Anniversary Founder’s Reserve (a red Bordeaux blend)

Fourth course: Pollo Ballantine, baked hen stuffed with Italian chestnuts and porcini on a background of cream of leeks.
2023 Chardonnay Dry Bench Reserve

Fifth course: Trio Troia, Sicilian cannolo, coconut flan and chocolate flan.
Boordy Dolce Rosso

Tickets are available online only for $135 per person (including sales tax and gratuity). Click here.

Don’t miss these additional Boordy Supper Club evenings:
May 21 – Clavel, Chef Carlos Raba
June 18 – Costiera, ChefBrian Lavin
July 16 – La Barrita, Chef Sebastian Cordona
August 20 – Daniela, Chef Useli (with a GF menu)
September 17 – True Chesapeake, Chef Zack Mills

FAQs – Please check our FAQs to help you plan your visit to Boordy Vineyards. They have important details about hours, event updates, groups over 10 and other guest policies.