First Course
A rich, earthy and creamy mushroom soup made with vegetables and spices, finished with sliced chives and green leek oil.
Second Course
Our local hydroponic spring mix lettuce tossed in a Vermont maple vinaigrette, finished with feta cheese, fresh raspberries and toasted walnuts.
Third Course
Linguine noodles tossed in a creamy French tomato sauce, served with fresh Prince Edward Island mussels, fresh clams, day boat flounder fillet and shrimp, garnished with Parmigiano Reggiano and minced parsley.
Fourth Course
A rich and light French dessert, served with crème Chantilly and fresh berries.
$59
Aromas of tangerine and ripe melon lead to flavors of peach and apricot, balanced acidity and juicy honeysuckle accent the finish with a hint of hazelnut.
This traditional Parenchère blend is generally very fleshy, with a very deeply colored robe. Characterized by a good balance between fruit and tannin, it displays distinct red fruit aromas with a long, sustained finish.
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