Reception:
2001 Chardonnay

FIRST COURSE:
Wild Lobster and Chanterelle Mushrooms, Little Neck Clams
Prince Edward Island Mussel, Shallot cream

2001 Fume Blanc

SECOND COURSE:
North Carolina Blackback Flounder, Heirloom Tomato Consommé
Wild local Watercress, Organic EVOO

2003 OFS Chardonnay

THIRD COURSE:
Long Island Duck Leg Confit, Local Organic Haricot Verts,
Duck Stock Reduction, Gastrique

2001 Pinot Noir

INTERMEZZO:
Fresh Local Concord grape Sorbet

ENTREE:
Roasted Certified Angus Beef Loin, Parmigiano-Reggiano Gnocchi Linguica Sausage, baby carrots, herb demi-glace

2001OFS Cabernet Sauvignon

DESSERT:
Fresh Peach Tart, Chantilly Cream

2001 Early Harvest Gewurztramminer

Head Chef Patrick Maisonhaute
Sous Chef Don Dawson
Garde Manger Brett Watkinson

Hours:
Open 5:30 Tuesday – Saturday| Closed Thanksgiving Day| Closed December 19 – 25