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.