Join us for a decadent 7-Course Holiday Tasting Menu
First Course: Hiramasa Crudo
shaved Asian pear, miso tuile, honey & lemon vinaigrette
Wine: NV Pierre Richard “Perles d’Automme”, Pinot Noir, Jura France
Second Course: New England Bouillabaisse
butter braised kale, bouillabaisse, king prawn, white fish, mussel & scallop
Wine: 2019 Poderi Sanguinetto I & II, Biancame Blend, Tuscany, Italy
Third Course: Torched Ora King Salmon
pomegranate agrodulce, buttered barley, walnut oil
Wine: 2019 Parres Balta “Blanc de Pacs”, Xarel. lo Blend, Penedes, Spain
Fourth Course: Brandade
salted cod, blistered pomme puree, micro green salad
Wine: 2018 Dinavolo “Dinavolino”, Malvasia Bland, Emilia-Romagna, Italy
Fifth Course: Feather Brook Farm Egg Tagliatelle
pecorino romano, house cultured butter & shaved alba truffle
Wine: 2019 Garganuda, Corvina Blend, Valpolicella, Veneto, Italy
Sixth Course: Chili Glazed Bass
braised white bean, guanciale, shaved fennel salad & mint gazpacho
Wine: 2017 Jaulin-Plaisantin “Dolmen”, Cabernet Franc, Chinon, France
Seventh Course: A Trio of Smoked Cherry Biscotti, Tiramisu, & Italian Opera Cake
Wine: Estevez “El Candao” Pedro Ximenez, Jerez, Spain