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
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.
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