Wine Dinners

September Wine Dinner

Sunday, September 15, 2019


“BLT” Stuffed Clams

Littleneck Clams are stuffed with apple wood smoked bacon, sundried tomatoes

and wilted spinach. Topped with garlic crumbs



Bibb Lettuce Salad

Bibb lettuce is tossed with Bermuda onions, poached pears, grape tomatoes

Goat cheese and drizzled with grapefruit vinaigrette



Short ribs

Served atop English chedder polenta and topped with a red wine reduction

and crispy leek hearts



Chicken Roulade

Chicken breast is rolled around roasted red peppers, boursin cheese

and spicy capicolla then lightly breaded and pan seared served over

garlic smashed red bliss potatoes and topped with a pepperonata sauce



Blue berry crumble

Maine blueberries are slow simmered and topped with butter crumbs and chocolate chip ice cream

 (Chocolate Chip Martini)


October Wine Dinner

Sunday, October 20, 2019


Butternut Squash Raviolis

Butternut squash raviolis tossed a brown butter ameretto

Cream sauce with wilted spinach and asiago cheese



Goat cheese citrus salad

Fall greens are tossed with a citrus vinaigrette and topped with candied walnuts

Mandarin oranges, raspberries and crumbled goat cheese



Sticky St. Louis Ribs

Slow braised st. Louis ribs are glazed with our house made

sticky terryaki sauce and topped with sesame seeds



Grilled Rib eye

Grilled rib eye is served over roasted fingerling potatoes

With a wild mushroom demi glace and crumbled blue cheese



Peach Cobbler

House made peach cobbler is served warm with

vanilla bean ice cream and raspberry coulis

 (Peach tini)