The Harvest Grill, located on the grounds of Shelton Vineyards, offers upscale dining with a bistro style atmosphere. The Harvest Grill has enclosed patio seating as well as an intimate dining room. Featuring a menu that our chef has deemed "sophisticated comfort food", the Harvest Grill has been awarded the Triple A three diamond rating for it's food, service and decor.
The Harvest Grill at Shelton Vineyards invites you to relax in the Yadkin Valley andentertain your palate with a wide array of food and fabulous wines. From our patio, guests enjoy overlooking the grapevines and kitchen garden that provides some of the fresh and local ingredients found in the restaurants delectable dishes. Chef Paul's menu changes seasonally.
We are proud to announce Harvest Grill finished in 4th USA Today's Readers' Choice Best Winery Restaurant.
Only North Carolina Nominee
and the Only East Coast Winery Restaurant to finish in the top 10
We are so honored! Thank you for all your support.
**Click here for the new Winter Lunch Menu
**Click here for the new Winter Dinner Menu
**Click here for the new Sunday Brunch and Lunch Menu
Harvest Grill Hours:
Monday - Thursday 11:00 am - 9:00 pm
Friday - Saturday 11:00 am - 10:00 pm
Sunday - 11:00 am - 5:00 pm
Chef Paul will now be featuring Sunday Brunch every Sunday!
Closed Thanksgiving Day, Christmas Eve, and Christmas Day.
Phone: (336) 366-3590 Email: email@example.com
For Reservations: Call or Reserve with Open Table
ABOUT OUR CHEF
Since joining us as Executive Chef in May of 2006,Chef Paul S. Lange has already received many accolades; most recentlybeing featured in the Triad Business Journal. Chef Paul is a graduate of the Culinary Institute of America and has over ten years of experience in food service management. He has a thorough understanding of what is needed to develop a strong relationship among management, kitchen personnel, and e services staff. Chef Paul's understanding provides our customers with the ultimate dining experience. Before joining the Harvest Grill at Shelton Vineyards, Chef Paul worked at Beekman Arms 1766 Tavern in upstate New York, the Oceanic at Wrightsville Beach, North Carolina, and Ryan's Steaks, Chops, and Seafood in Winston-Salem, NC.