Love wine?  We do!  Below are a few wine dinner menus that are carefully paired with wines that will enhance the dining experience!  We also do cellar parties!  Have some wines you are itching to uncork?  Call on us to make that occasion extra special.

East Meets West Food and Wine Pairing
Enjoy an evening of West Coast wines paired with local produce and delicacies from the East coast! So relax and enjoy, we got this!

Appetizer – Sweet Potato and Crab Cake with lemon-sage aioli
Salad Panko fried goat cheese medallions atop fresh local greens with Homemade Lemon- Honey-Thyme vinaigrette and candied Pecans
First Course: Mushroom and black pepper risotto finished with crispy prosciutto and parmesan cheese
Second Course: Cherry Cabernet Glazed Lamb Chops served with quinoa, roasted brussel sprouts and butternut squash
Dessert: Chocolate ganache mini “martinis” topped with fresh berries, zabaglione and amaretto cookies

Italian wine dinner
Ciao!  Enjoy an evening of Italian cuisine paired with fantastic wines that Italy has to offer!  Buon Appetito!

Antipasti -Sweet bay scallops swimming in a fragrant warm tomato –fennel-herb dressing laced with flavors of toasted cardamom and fennel spices, fresh basil and tarragon.
Insalata – Seasonal mixed greens and grilled radicchio garnished with blood orange supremes, caramelized onions, grated soppressata (Anne’s family recipe) and polenta croutons tossed with a blood orange vinaigrette.
Prima Piatti – Heavenly, light pillows of ricotta-based spinach gnocchi with tomato-cream pink vodka sauce with leeks, tender prosciutto and grated parmigiano reggiano. 
Secondi Piatti – Succulent Porchetta – Rollatini of pork seasoned with fennel, salt, pepper, garlic, and paprika accompanied friggione – a Bolognese dish of potatoes, tomatoes and onions.
Dolce – Vanilla panna cotta drizzled with Cara Cara orange sauce and an almond cookie. 

Winter Dinner Party Menu
No need to be formal or have an occasion! This is a great way to get folks together on a cold Connecticut evening.  Tell me you’re not hungry after reading this menu!

Appetizer – This light and bright seafood cocktail offers a white wine and lemon poached shrimp and bay scallops adorned with a zippy Lemon Horseradish Sauce and garnished with fresh chives.
Soup – Wild Mushrooms sautéed with pancetta served in a broth infused with thyme, finished with sherry and drizzled with crème fraiche. Accompanied by a crispy, melted Arethusa Camembert crostini for dunking.
Salad – Mixed greens and arugula tossed together with spring asparagus, red onion, dried cranberries, ricotta salata and toasted pistachios drizzled with homemade Champagne Vinaigrette.
~ Palate Cleanser – Lemon Granita ~
Entree – Red wine and root vegetable braised beef short ribs accompanied by Pommes Duchesse and grilled lemon asparagus bundled with roasted red pepper.
Dessert – Decadent dark chocolate tart in a spiced pecan crust with drizzles of crème anglaise and fresh strawberry coulis.