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Five-Course Dinner & Wine Pairing Dinner

May 26, 2019

 

 

 

 

 

 

First Course

Foie Gras Stuffed Ravioli with Duck Consommé

Gloria Ferrer Pinot Noir 

Second Course

Burrata Cheese, Organic Mixed Greens, Heirloom Tomatoes, Basil,

Candied Walnuts, and Ciabatta Crisp

Caposaldo Pinot Grigio

Main Course

Grilled Veal Chop with Béarnaise Sauce, Chateau Potatoes, Baby Carrots,

Green Beans, Pearl Onions

Louis Martini Cabernet Sauvignon

Or

Stuffed Rock Cornish Hen with Super Grains, Cranberry and Cherry Demi Glaze

B.R. Cohn Pinot Noir

Dessert

Frozen Apricot Soufflé with Raspberry and Crème Angles

 Tawny Porto 10 years

Artisanal Cheese Board

Locally Sourced Organic Cheeses, Quincy Jam, Dried Fruits, Apple Chutney and Crispy Baguette 

Maschio, Prosecco

Coffee and Tea Service

$110.00 per person – tax and gratuity not included

  • May 26, 2019
    6:00 pm - 9:00 pm