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Wine Dinners


Sunday, December, 9 2018 6pm

Lobster Arancini
House risotto is stuffed with a lobster claw then breaded and deep fried

served with a creamy lobster bisque

(white)

 

Grilled Seven Spice shrimp

Jumbo Shrimp are tossed with togarashi 7 spice and then grilled.

Served over veggie couscous and topped with avocado crema

(white)

 

Chicken and lentil soup

Green lentils and marinated chicken thighs are slow simmered with

Carrots, onions and celery in a tomato broth

(red)

Stuffed Pork loin
Center cut pork loin is stuffed with wild mushrooms, spinach, red onions and boursin, and then grilled to juicy perfection. Served over cornbread stuffing with a creamy port wine demi glace

(red)

Warm Brownie sundae

Fresh baked brownies are served warm and topped with chocolate chip ice cream, caramel, whipped cream and candied walnuts

(caramel tini)

$69 Per person (plus MA tax and gratuity)

*menu items are subject to change

Wine Dinner

Sunday, January, 20 2019 6pm

Roasted Cauliflower and Smoked Bacon Bisque

Apple wood smoked bacon and slow roasted cauliflower are simmered

with cream and topped with horseradish sour cream

and grated parmesan

(white)

Short Rib Wontons

Braised short rib is pulled and nestled on crispy wontons

 with a sticky teriyaki sauce

(white)

Warm Eggplant caprese

fried eggplant is layered with tomatoes marinated mozzarella

and fresh basil served warm with a fig glaze

 (red)

Tea Smoked Rib Eye

Box cut rib eye is lightly smoked with tea leaves and served with

sweet potato and Yukon gold potato au gratin, snow peas

 and a garlic and herb compound butter

(red)

Peppermint Bark

White and milk chocolate is layered with candy cane dust

 and served with chocolate whipped cream

(peppermint-tini)

$69 Per person (plus MA tax and gratuity)

*menu items are subject to change

Wine Dinner

Sunday, February 17, 2019 6pm

Roasted Duck eggrolls

Roasted duck is pulled and tossed with bok choy and nappa cabbage

Served with plum sauce

(white)

 

Warm beet and goat cheese salad

Red and golden beets are slow roasted and tossed with haricot verts,

red onion and a charred cherry tomato vinaigrette,

topped with melted chevre goat cheese

(white)

 

Pork schnitzel

Pan seared pork schnitzel is served over parsnip puree and topped

with a porcini mushroom sauce and fresh horseradish

 (red)

 

Potato wrapped halibut

Canadian halibut is wrapped with thinly sliced potatoes the pan seared and served over

 tri-color citrus, scallion couscous, grilled asparagus and topped with

 a plum tomato basil reduction

(red)

 

Honey Roasted Pears

Bartlet pears are slow roasted with local honey and brown sugar

served with vanilla bean ice cream and candied walnut dust

(mint-tini)

$69 Per person (plus MA tax and gratuity)

*menu items are subject to change