Business & Tech
Chef's Expressions Ides of March Wine Supper
Wine Supper Menu
BUTLER PASSED HORS D'OEUVRES
Galangal Cream Soup with Lemon Verbena Foam
Seared Mediterranean Scallop with Vanilla Aioli served on a Bamboo Fork
Cantina del Tarburno Folius, Falanghina Sparkling Wine, Benevento Italy
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SEATED SUPPER
Crispy Mahi Mahi Cannoli
Green Apple Salsa Verde
Avocado and Purple Cabbage
2010 Cataldi Madonna Trebbianno di Abruzzo, Abruzzo Italy
Pan Seared Ras el Hanout Spiced Chatham Cod
Lemongrass infused Pea Puree with Preserved Lemon Confit
2008 Castello Della Sala Bramito Chardonnay, Umbria Italy
Cedar Planked Cinghiale
Black Plum Sauce
Cippolini Onions with a Root Beer Glacé
2009 Campo di Sasso Insolio di Chingale, Bibbona Italy
Handmade Gnocchi
Short Rib Ragout
Anise Scented Ciabatta Crisps
2005 Conti Degli Azzoni Passatempo, Montefano Italy
Blueberry Glazed Roasted Duck
Wild Mushroom Polenta
Frico Chips
2007 Produttori del Barbaresco, Barbaresco Italy
DESSERTS & COFFEE
served in the lobby
Angie’s Chocolate Surprise
Passion Fruit Cotton Candy
Meyer Lemon Lollipops