Grace Winery is already one of those Brandywine Valley escapes that feels like it’s been waiting for you—50 private acres in Glenn Mills, French-inspired boutique wines, and that calm, tucked-away luxury you can’t fake. Now the estate is giving Philadelphians one more reason to make the drive: the Grace Winery Dinner Menu, debuting under newly appointed Executive Chef Dan Netter. This isn’t a token “food pairing” add-on. It’s a real culinary step forward—farm-to-fork in spirit, designed to make the winery experience feel like a complete night out rather than just a tasting that ends too soon.
Grace Winery Dinner Menu: A Chef-Led Debut with Brandywine Roots
The launch of the Grace Winery Dinner Menu matters because it signals intention. Netter arrives with a 15-year résumé that includes roles at some of Philadelphia’s most respected rooms—Sous Chef at Parc, Executive Chef at Harper’s Garden, and Corporate Catering Chef at the Comcast Center—and he’s bringing that polish to a setting that already excels at atmosphere. What makes it feel especially Grace is how the menu leans into ingredients sourced on-property, including a robust herb garden adjacent to the vineyard. That detail alone tells you where the cooking is headed: not trend-chasing, but grounded in place, paced by the season, and built for the kind of relaxed, elevated evening you want when the weather turns crisp.
Netter puts the mission into words that match the moment: “This menu is rooted in the seasonality of our region and vineyard, with each dish designed to showcase both the land around us and the warmth of sharing a meal at Grace Winery,” he said. “I’m especially proud of the way we’ve woven together local ingredients with classic technique to create something that feels both refined and approachable. I want our guests to walk away knowing they’ve discovered a side of Grace Winery they haven’t seen before.”
That’s the bullseye. The Grace Winery Dinner Menu reads like a bridge between a vineyard’s natural romance and a city-trained kitchen’s discipline—exactly the mix that makes dining feel memorable without feeling stiff.
Grace Winery Dinner Menu: Starters Built for Sharing, Not Rushing
The first thing that stands out about the Grace Winery Dinner Menu is its shared-starters energy. It’s the kind of lineup that encourages a table to slow down, order widely, and turn dinner into an experience rather than a checklist. The French Onion Tart sets the tone with French onion soup-style onions tucked beneath puff pastry and finished with gruyere and parmigiana crisps—comfort food translated into something you can split over conversation. Red and golden roasted beets arrive with shaved fennel, orange, ricotta spread, and apple cider vinaigrette, a plate that feels both clean and autumnal at once.
The oyster option leans into regional pride, featuring a rotating selection of six local oysters served with a Grace Winery Rosé mignonette, pickled sweet pepper, and lemon—simple, sharp, and built for that first sip of something cold and mineral-driven. Smoked trout rillette comes with everything bagel crostini, a playful nod to familiar flavors that still fit the vineyard setting. Taken together, these opening plates make the Grace Winery Dinner Menu feel like it understands how people actually want to eat at a winery: by grazing elegantly, sharing bites, and letting the night unfold.
Grace Winery Dinner Menu: Seasonal Mains, Cocktails, and Pair-Ready Wines
On the entrée side, the Grace Winery Dinner Menu doubles down on hearty autumn satisfaction while keeping the plating and technique dialed in. Roasted chicken breast arrives with parsnip, Swiss chard, and a Grace Winery Pinot Gris cream sauce—an easy win for anyone who wants classic comfort with a winery-specific signature. Mushroom barley risotto gets a creative twist with turnip “scallops,” leek soubise, and microgreens, bringing a vegetarian option that still feels indulgent and chef-driven.
Duck confit shows up with vadouvan cannellini purée, carrot, and Brussels leaves, while braised short rib lands with red cabbage, sweet potato, cranberry compote, and beef demi-glace—exactly the kind of cold-weather plate you order when you want the meal to feel like a warm coat.
The salmon entrée keeps things bright and structured with shaved Brussels sprouts, chestnut mushrooms, and golden beet hollandaise, which reads like a dish designed to pair beautifully with both crisp whites and more textured bottles.
And because Grace is a winery first, the supporting cast matters: the cocktail program has been rejuvenated with autumnal spins that feel made for a fireplace-adjacent barstool. The Walnut Old Fashioned is priced at $14 and features Boardroom Spirits Nocino with bourbon and bitters, while Mulled Wine runs $10, built from Grace Winery’s Gracie Red with oranges, fall spices, and star anise. Rosé Sangria is $12, mixing Grace Winery Rosé with pears and figs, Cointreau, garden herbs, and a choice of tequila or vodka, and the Apple Margarita comes in at $14 with tequila, lime, Two Donkeys Cider, and a cinnamon sugar rim.
Wine pairings are where the Grace Winery Dinner Menu naturally completes itself, with winemaker Andrew Yingst helming the bottle list. The Méthode Traditionnelle Chardonnay is $14 per glass or $65 per bottle, described with citrus, apple, and an almond pastry finish, while the Pinot Gris is $11 per glass or $28 per bottle, noted as bright, crisp, mineral-driven, with vibrant aromatics. Sauvignon Blanc sits at $13 per glass or $32 per bottle, New Zealand-inspired with citrus and herbaceous notes, and for reds, Cabernet Franc is $13 per glass or $40 per bottle with oak, black pepper, and tobacco.
The Vintner’s Reserve Syrah is $15 per glass or $65 per bottle, delivering blackberry, plum, herbaceous Franc notes, and a velvety finish. In other words, the Grace Winery Dinner Menu is cuisine that’s been designed to live alongside the wines—and that’s what elevates the entire experience.
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