DINNERS

Food & Wine Dinners

Dinners include a ½ hour open wine bar with artisan cheese, gourmet crackers &

croutons, plus a professionally prepared distinctive four-course plated dinner with expertly paired wines accompanying each course and an assortment of fresh home-made breads.  Three levels to choose from. (Minimum of 8 people)

"STANDARD PLATED DINNER"

1st Course Selections

(select one)

Classic "Award Winning" New England Clam Chowder

with Ciabatta & Thyme Croutons

(Montinore Pinot Gris, Willamette Valley, Oregon) 

~

Pasta Roulade with Asiago, Mascarpone and Serrano Ham

on warm Fresh Roma Tomato and Basil Purée

(Volpaia, Chianti Classico, Tuscany, Italy)

2nd Course Selections

Mixed Fall Greens with Dried-Cranberry Vinaigrette and Caramelized Walnuts

(Trimbach Riesling, Alsace, France)

Main Course Selections

(select one)

Malbec-Braised Short Rib of Beef

on Gold Smashed Potatoes with Asparagus

(Los Cardos Malbec "Doňa Paula, Mendoza, Argentina) 

~

Stuffed Breast of Chicken with Pancetta, Gruyere & Panko

on Sun-Dried Tomato and Fresh Lemon Basil Orzo with Broccoli Rabe     

(Teruzzi & Puthod "Tuscan White", Tuscany, Italy)

~

Potato & Horseradish Encrusted Pan-Seared Atlantic Salmon

with Risotto Cakes and Baby Green Bean Salad

(Wild Horse Pinot Noir, Central Coast, California) 

Dessert Selections

(select one)

Myers Rum Pumpkin Cheesecake

~

Classic Tiramisu

(Ceretto Moscato D'Asti, Piedmont, Italy)

"PREMIUM PLATED DINNER"

1st Course Selections

(select one)

Roasted Butternut Squash Soup

with Crispy Prosciutto Chips and Gorgonzola Sage Croutons

(Mezzacorona Pinot Grigio, Trentino, Italy) 

~

Smoked, Shredded Bauernwurst & Sharp Cheddar Ravioli

on Stewed White Creamed Napa Cabbage with Lingonberry Drizzle

(Trimbach Riesling, Alsace, France)

2nd Course Selections

Grilled "Chopped" Salad of Radicchio, Endive, Arugula, Romaine Hearts

Kalamata Olives, Caper Berrys and Roasted Red Bell Peppers

with Vintage Port Wine and Sweet Basil Vinaigrette on Broiled Focaccia

(Volpi Gavi Vobis "MEA", Piedmont, Italy)  

Main Course Selections

(select one)

Pan-Seared Flat-Iron Steak on Buttermilk & Blue Cheese Potato Pancakes

with Crispy Wild Mushrooms and Red Wine Garlic Butter

  (Rodney Strong Cabernet Sauvignon, Sonoma, California)

~

PEI Mussels, Littlenecks, Shrimp and Chorizo

in Herb Brandied Spätzle Broth with Vegetables 

  (Pazo de Villarei, Albariňo, Rias Baixas, Spain)

~

Sautéed Pork Tenderloin Scallopini with Sweet Capicola Ham & Fontina

over Potato Croquettes with Madeira Sage Jus and Wilted Fall Green Salad

  (Artessa Pinot Noir, Carneros, California)

Dessert Selections

(select one)

Individual Chocolate Mousse Cake

(Fonseca Bin No. 27 Port) 

~

Seasonal Fresh Fruit "Flambéed" Cobbler with Vanilla Bean Ice Cream

(Ceretto Moscato D'Asti, Piedmont, Italy)  

"ULTRA PLATED DINNER"

1st Course Selection

(select one)

Jumbo Lump Maryland Crab Cake on White Bean Purée

with Lemon Thyme Albariño Reduction and Sautéed Spinach 

(Warwick Estate Sauvignon Blanc, Stellenbosch, South Africa)

~

Braised & Shredded Short Rib, Manchego Cheese

& Wild Mushroom Strudel with Cranberry Port Wine Natural Braising Juices

(Righetti Amarone, Veneto, Italy)

2nd Course Selection

Seared Romaine with Roasted Shallot Vinaigrette,

Honey-Seared Peaches and Goat Cheese

(Markus Molitor Riesling Spätlese, Mosel Germany)

Main Course Selection

(select one)

Mixed Grill of Lamb Porterhouse, Venison Sausage and Hanger Steak

with Dried-Cherry Buttermilk & Brie Risotto

(Markham Merlot, Napa Valley, California)

~

Iron-Seared Sea Scallops &Jumbo Shrimp

on Warm Wilted Arugula Lobster Yukon Gold Potato Salad

(Ponzi Pinot Gris, Willamette Valley, Oregon)

~

Duck Three Ways: Confit, Seared Breast and Roasted Sausage

on Baby Braised Red Lentils with Feta and Swiss Chard

(Cuvaison Pinot Noir, Napa Valley, California)

Dessert Selection

(select one)

Cherries Flambéed with Kirsch on Vanilla Bean Ice Cream                    

~

Classic Chocolate Soufflé 

(Cockburn 10-year Tawny Port)