Join us for “Friday Night Casual” wine dinners, served in our cozy stone-walled wine cellar. Each Friday there will be a different four course menu paired with wines from around the world.
There will be a winery representative on hand all night to talk about the wines and answer any questions you may have. No start times, no formalities, no speeches, just great food, great wines and great times.
Call for reservations.
Friday Night Wine Dinner Menu
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March 2, 2007
A Dinner with Raphael Vineyards
Diver Scallop Crudo/Meyer Lemon Jam
Sea Salt/Cold Pressed Tuscan Olive Oil
2005 Raphael Sauvignon Blanc
Spiced Seared Tuna/Fingerling Potatoes
Green Beans/Deviled Quail Egg/Olive Vinaigrette
2005 Raphael Cabernet Franc
Pork Osso Bucco/Creamy White Beans/Tomato Relish
2002 Merlot First Label (pre-release)
Chocolate Terrine/Cherry/Pistachio/Berry Jam
2005 Merlot Port (barrel sample)
$55.00 per person
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March 9, 2007
Spanish Wine Dinner
Amuse
Tapas Plate:
Confit of Wild Mushrooms with Garlic and Thyme
Ceviche of Tuna
Iberico Ham with Dates
Potatoes with Chorizo and Onion
2005 Burgans Albarino Rias Baixas
Shrimp Stuffed Piquillo Pepper/Saffron Rice/Green Sauce
2005 CastanoYelca Monastrell
Riojan Style Pork Tenderloin/Onions/Apples
2005 Descendientes de Jose Bierzo Petalos
Sherry Flavored Chocolate Flan/Churros/Chocolate Dip
2003 Olivares Jumilla Monastrell "Dulce"
$60.00 per person
the Captain's Cellar Menu
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North
Fork Corn Chowder / Peekey
Toe Crab / Basil Puree /
Crispy Potatoes
Bread
and Marinated Olives
Pepper
Seared Yellow Fin Tuna /
Summer Corn Relish /
”Voodoo” Sauce /
Chive Oil
Reg
Tuthill’s Oysters on the ½ Shell /
Verjus Mignonette
L.I.
Duck “Prosciutto” /
Black Mission Figs /
Blue Cheese Drizzle / Micro
Basil
Seared
Hudson Valley Foie Gras /
Local Blackberry Gastrique /
Vanilla Brioche French Toast
½
Lb. Tavern Burger / Roasted
Tomato Salad/Fries
American
Artisan Cheese Plate
Tavern
Lobster Roll / Butter Toasted
Top Split Bun /
Baby Greens / Fries
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