Special Events

sly fox beer dinner

Saturday July 7th

6:00 pm - 9:00 pm

Sly Fox Beer Dinner
July 7th, 6:00


Welcome beer

Phoenix Pale Ale
1st course-
Grilled shrimp with roasted pink grapefruit and arugula
Alex Lemon Wheat Ale
2nd course-
Homemade spinach and ricotta ravioli with Vodka sauce and sweet basil
Helles Golden Lager
3rd course-
Grilled tomato with crisp prosciutto and shaved parmesan
Pikeland Pils
4th course-
Braised pork shoulder with cannellini beans and cavatelli
Incubus Belgian Triple
5th course-
Chocolatepot du crème with fresh berries and whipped cream
Mudlust Coffee Porter


 $43.00 per person plus tax and service
including 6 beer tastings

reservations  610-376-1101 or email info@panevinoreading.com






Monday, July 16th

6:00 pm - 9:00 pm

Wine Dinner
July 16th, 6:00



1st course
Grilled pizza with caramelized
onions, balsamic fig chutney and arugula
Acrobat Pinot Gris, Oregon

 2nd course

Cavatelli with fresh Jersey tomato
salsa, sweet basil and homemade mozzarella
Chateau Platon Bordeaux Blanc, France

3rd course
Roasted summer vegetables with
shaved parmesan

4th course
Grilled salmon with spinach flan
and roasted red pepper orzo
Lechthaler Pinot Noir, Italy

Sautéed berries over puff pastry
and vanilla gelati
Biutiful Cava Rose, Spain


$43.95 per plus tax and service

 610-376-1101 or info@panevinoreading.com

Farm to Table wine dinner

Sunday August 19th

6:00 pm - 9:00 pm

The vision of “Pig on the run Farm” was established in 2013
after Dr. John and Teresa Stelmach moved to the Oley property. They currently raise pastured,
 well-cared-for chickens, ducks, sheep and pigs.
Their initial thought was to use their new property to raise food instead of maintaining a manicured lawn.
They quickly realized how much better-tasting and healthier are the animals raised in this manner. They use non-GMO feed from a local farmer and no chemicals.They have learned many things in 
their journey on a working farm, some of which were completely new to them.
One is the appreciation of the customers for the care and attention they pay to the animals, 
which is reflected in the quality of the meat they yield. Dr. John states that the fertile Oley Valley 
gives his wife a chance to show off her green thumb and love of gardening. She currently supplies a
 limited amount of produce to local restaurants. Of course, no chemicals are used and the produce
 reflects her passion for the process. Dr. John says friends have asked if they are survivalists,
which had not entered their minds since raising most of what you eat is a 
foreign concept in the present day. However, in the not-so-distant past, most people were connected to their
food in some way. Therefore, when someone asks this, we just say simply, “No, we are just farmers”.
Hopefully, everyone will enjoy their chance to dip into the
waters of the local food movement and try to help the many small farms in our area.
Welcome cucumber Martini
Hors d’Oeuvres

                                                                                     Eggplant crostini
Pork and broccoli rabe Meatballs with Balsamic 
Involtini of chicken with beets
Stuffed zucchini 
                                                                         Zucchini flowers stuffed with lobster

1st course
Braised Gloucester Old Spot pork with roasted fennel
and cranberry beans

 Pinnacle Ridge Rose

 2nd course
Duck Three ways
Homemade ravioli with
ragu, Confit and Port wine marinated breast

 Galen Glen Chambourcin

3rd course

Lamb, sweet potato and summer squash ragu with homemade gnocchi

 Pinnacle Ridge Cabernet Franc

4th course
Chicken Milanese with heirloom tomato and fresh arugula

 Galen Glen Chardonnay

 5th course
Berry crème brulee

Pinnacle Ridge Rose Brut 


Tickets $75.00 per

includes Welcome cocktail, 5 wines, dinner, tax and service

tickets must be purchased in advance


email  info@panevinoreading.com

or call 610-376-1101