LOADING

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
(white)

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

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

Ribeye
Grilled ribeye served over roasted garlic whipped potatoes and herb compound butter
(red)

Cannoli
Blueberry infused cannoli served with fresh whipped cream
(‘blueberrytini)

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
(white)

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

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

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

Baclava
Traditional Mediterranean stuffed phyllo
(‘honeytini)

Sunday, October 21, 2018 at 6pm

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

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

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

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

Apple Crisp
Baked apples and streusel topping with vanilla ice cream
(‘appletini)

Sunday, November 18, 2018 at 6pm

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

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

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

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

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