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Wine Dinners


September Wine Dinner

Sunday, September 15, 2019

6pm

“BLT” Stuffed Clams

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

and wilted spinach. Topped with garlic crumbs

(White)

 

Bibb Lettuce Salad

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

Goat cheese and drizzled with grapefruit vinaigrette

(White)

 

Short ribs

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

and crispy leek hearts

 (Red)

 

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

(Red)

 

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

6pm

Butternut Squash Raviolis

Butternut squash raviolis tossed a brown butter ameretto

Cream sauce with wilted spinach and asiago cheese

 (White)

 

Goat cheese citrus salad

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

Mandarin oranges, raspberries and crumbled goat cheese

(White)

 

Sticky St. Louis Ribs

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

sticky terryaki sauce and topped with sesame seeds

(Red)

 

Grilled Rib eye

Grilled rib eye is served over roasted fingerling potatoes

With a wild mushroom demi glace and crumbled blue cheese

 (Red)

 

Peach Cobbler

House made peach cobbler is served warm with

vanilla bean ice cream and raspberry coulis

 (Peach tini)

November Wine Dinner

Sunday, November 10, 2019

6pm

Spanikoita

A classic Greek dish served with fresh basil

And roasted red pepper remoulade

 (White)

 

Chipotle Chicken Chowder

Juicy chicken breast is slow simmered in a creamy chipotle broth

With potatoes, carrots, apple wood smoked bacon and fresh herbs

Topped with tri color tortilla strips

(White)

Pulled pork slider

Slow simmered in our own blend of seasonings and served on a soft

Parker House roll with pepper jack cheese and garlic aioli

(Red)

 

Baked Stuffed Sole

Fresh Atlantic sole is stuffed with shrimp and roasted tomato risotto

And topped with citrus hollandaise and chives

(red)

Pecan Butterscotch Bread Pudding

House made and topped with chocolate ice cream

(salted caramel tini)

$69 per person (Plus tax and gratuity)

Menu subject to change