Join us for the Heitz Cellar wine dinner. This is now Chef Brendan Pelley’s third monthly dinner event and is sure to be a great evening of amazing food and wine – with six courses and six wines.
Monday, July 30th at 6:30 p.m.
$130 per person, to reserve your seats by calling us at (508) 359-4100.
First Course, 2010 Sauvignon Blanc
Chilled Cape Ann Lobster, Avocado Puree, Heirloom Tomato Concasse, Chervil Cream, Sea Beans
Second Course, 2010 Chardonnay
Olive Oil Poached Rhode Island Striped Bass, Tomato Water Gelee, Citrus Supremes, Grains of Paradise, Shiso
Third Course, 2007 Zinfandel
Braised Farm Raised Vermont Rabbit Raviolo, Housemade Ricotta, Parmesan Brodo, Summer Vegetables
Fourth Course, 2006 Napa Cabernet Sauvignon
Pan Seared Long Island Duck Breast, Ras al Hanout, Carnaroli Rice, Bing Cherries
Fifth Course, 2007 “Marthas Vineyard” Cabernet Sauvignon
Cheese Course –
Hardwick Stone, Cow’s Milk, Robinson Family Farm, Hardwick, MA
Sixth Course, NV Ink Port
Local Strawberries, Housemade Vanilla Bean Frozen Yogurt, Thai Basil