Spring Break 2010 Wine Dinner
(May 17, 2010 at 7pm)
Chef Chris Carey helps us ring in the spring with a fresh and delicious menu highlighting the new flavors of this glorious season. Each course will be paired with an equally lively Italian wine.
Amuse Bouche - Tuna Tartar with tamari vinaigrette.
Second Course - Sake and maple marinated sablefish with a citrus soy glaze.
Third Course - Veal tenderloin wrapped with Speck served with ramps morels, English peas and a light veal jus.
Fourth Course - Brillat Savarin cheese with strawberries and a balsamic glaze.
Fifth Course - Blueberry brioche bread pudding.
Call the restaurant to reserve your seat today. 703 777 9463
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