Have you ever been interested in natural wines? What makes a wine biodynamic? Organic? Sustainable? No added sulfur? Indigenous yeast?
We're getting into the nitty gritty for this dinner to answer all your burning questions and we are pulling out ALL the stops to bring you a whopping SEVEN COURSE dining experience created by CT Chef of the YEAR nominee, Chef David Standridge.
Dill Cured Monkfish with Citrus, Smoked Trout Roe & Fresh horseradish
2021 Martin & Anna Arndorfer “Anina Verde”, Grüner Veltliner - Niederösterreich, Austria
Sunchoke Flan with Smoked Seabeans Autumn Fruits, and Dry cured Blue fin Tuna
2021 De Fermo “Don Carlino” Pecorino – Abruzzo Italy
Wild Sockeye “Mi Cuit” with Mustard & Pickles
2020 Vino di Anna Palmento, Nerello Mascalese - Sicily, Italy
Gulden Farms Lamb Tartar with Cured Egg & Crispy Potato
2021 Margins, Counoise - Santa Clara Valley, California
Roasted Squab stuffed with Foie Gras, Black Pepper Mole & Sweet Chili Glaze
2018 Martin Texier, Côtes du Rhône Brézème, France
Beef Short Rib, Confit King Oyster Mushroom, Poblano Puree, Crispy Caraflex Cabbage
2019 Foradori "Granato" Teroldego-Trentino, Italy
Fall Fruit Cup with Concord Grape Sorbet, Pear Mousse, Roasted Grape and Puffed Grain “Granola”
2021 Leon Gold "Pink Gold", Trollinger- Swabia, Germany
$175 per person*
*CT sales tax & 20% gratuity are added to the final price at check out.