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Cellardoor Wine Dinner

 October 11th, 2016

5:30 PM

$70.00 per person excluding tax and gratuity

First Course
Butternut Squash Gnocchi

Roasted Pumpkin | Almond Brown Butter | Crispy Sage

Wine: 2013 Chardonnay

Second Course
Grilled Octopus

Preserved Lemon Risotto | Holland Pepper | Yuzu Marmalade

Wine: Pinot Gris

Third Course
Braised Short Ribs

Duck Fat Potato | Tournande Vegetables | Smoked Onion Soubise | Gremolad

Wine: Petite Sirah

Fourth Course
Taleggio

Poached Pear | Walnut | Honey Comb | Cranberry Gelee

Wine: Chenin Blanc

 
 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.

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