Wine Dinner Menu
FIRST COURSE
DUO OF SHINNECOCK SEARED BAY SCALLOPS
Seared
Succotash of corn, green garbanzo, bell pepper, basil butter
&
Crudo
Sea beans, shaved fennel, vidalia onions, smoked sea salt
2016 First Label Chardonnay
SECOND COURSE
*SEARED BREAST OF CRESCENT FARM DUCK
Early autumn mushroom agnolotti, manchego, grilled baby bok choy
2016 Cabernet Franc
THIRD COURSE
BRAISED WAGYU SHORT RIB
Smashed north fork delicata squash, tri-colored baby carrots, merlot jus
2010 Primo
FOURTH COURSE
WARM PONDINI ORGANIC BRIE VOL-AU-VENT
Roasted Wickham Farm apples, vanilla infused riesling, puff pastry
2014 Riesling Port
Executive Chef Matthew Boudreau
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Before placing your order, please inform your server if a person in your party has a food allergy.