  For those searching for a unique restaurant experience, how about a ride in the pines to Egg Harbor City and the old-world charm of the historic Renault Winery. The winery was established in 1864 and is the oldest continuously operating winery in America - a perfect spot for an interesting restaurant. The much heralded Gourmet Restaurant is only open on weekends (Joseph’s in the Tuscany House is open daily) but this one deserves a spot on your "restaurants to try" list. Reservations are a necessity and the concept here is a spectacular six-course meal (with Renault wine tastings) and best of all, your table is yours for the evening. The food is to be savored and the "hurry up and eat" thing is definitely not part of the package. At the conclusion of your meal, you can relax, enjoy the music, and even dance to it. The chef offers six distinct entrees to accompany a special appetizer; their homemade soup; a gourmet salad; pasta; a sorbet intermezzo; and a classic homemade Renault dessert. To enhance the concept of relaxation, grab a room at the beautiful Tuscany House (just a few steps from the Gourmet Restaurant) and return for their popular Sunday Brunch (10am - 2pm). Now this is what real dining out is all about! | Particulars Price Range:
$48 and under (six courses)
Credit Cards:
American Express, Visa, MasterCard, Discover
Parking:
Ample parking on premises
Dress Code:
Upscale casual
Reservations:
Highly suggested
Signature Dishes
Samplings:
Your dinner includes special appetizer, soup, pasta, sorbet intermezzo, entree, gourmet salad and two wine tastings.
Six Chef entree selections will vary seasonally.
Sample Entrees:
CHICKEN BREAST STUFFED WITH CHEVRE CHEESE
Barded in applewood smoked bacon with roasted sweet potatoes.
TWICE BAKED COD
Oven baked with a walnut duchess potato crust, with braised green brussel sprouts.
SHELLFISH STRUDEL
Stuffed with crap, shrimp, scallops, lobster and crawfish, served over shoestring vegetables and lemon thyme buerre blanc.
GRILLED FILET MIGNON
Served with honey roasted acorn squash and a fingerling potato medley, topped with a warm apple chutney.
GRILLED ANGUS SIRLOIN
Served with barley rissotto, roasted beets, fried parsnips.
ROASTED AUSTRALIAN RACK OF LAMB
With a dried cherry and butternut squash bread pudding and apple butter glazed carrots.
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