Wine Dinners

Sunday, August 19, 2018 at 6pm

Eggplant Rollatini
Spicy capicola, roasted red peppers and fresh mozzarella are wrapped in roasted eggplant served with plum tomato and basil puree

Ginger Salad
Iceberg lettuce, red cabbage, cucumber, red onion, tomato and edamame house-made ginger dressing

 Truffled Scallops
Pan seared diver scallops served over julienne cucumber with
balsamic creme-fresh

Grilled ribeye served over roasted garlic whipped potatoes and herb compound butter

Blueberry infused cannoli served with fresh whipped cream

Sunday, September 16, 2018 at 6pm

Prosciutto-wrapped Jumbo Shrimp
Jumbo shrimp are wrapped in thin sliced prosciutto and grilled, served over fontina polenta cake with aged balsamic

Corn Dog Lollipops
Sweet Italian sausage is coated in corn bread and served with a catalog of assorted mustards

 Chicken & Vegetable Soup
Roasted chicken breast slow simmered in tomato broth with summer vegetables and fresh herbs topped with a parmesan crouton

Braised Beef Ribs
Slow cooked beef ribs are caramelized with barbecue and served with a jalapeño cheddar biscuit

Traditional Mediterranean stuffed phyllo

Sunday, October 21, 2018 at 6pm

Seafood Bruschetta
Rock shrimp, scallops and mussels tossed with fresh bruschetta and served over a soft garlic crostini

Butternut Squash Bisque
Roasted butternut squash blended with fall herbs and garnished with french vanilla granola

 Veal Tortellacci w/ Bolognese
Fresh pasta stuffed with braised veal and topped with creamy
tenderloin bolognese and fresh basil

Stuffed Sole
Spinach and artichoke stuffed sole topped with bread crumbs and dressed with citrus beurre-blanc, jasmine rice

Apple Crisp
Baked apples and streusel topping with vanilla ice cream

Sunday, November 18, 2018 at 6pm

Lollipop Lamb Chops
Grilled and served with port wine demi-glace

Pumpkin Ravioli
Tossed in brown-butter amaretto sage sauce served over wilted spinach and topped with shaved Romano cheese

 Harvest Salad
Roasted harvest vegetables are chilled and tossed with mixed greens, toasted seeds and maple vinaigrette

Statler Chicken Breast
Pan seared skin on marinated chicken breast is served over thinly sliced red bliss potatoes with herbed béchamel

Amaretto soaked lady fingers are layered with mascarpone and cocoa and topped with cinnamon whipped cream
(‘amaretto tini)