We design a dining experience at our wine tasting table for our guests (and members of our food and wine club).
Dishes are HOMEMADE, FRESH and SEASONAL.
All ideas are entertained by the Chef.
(The following list is not a menu, but provides examples of dishes enjoyed on previous occasions).
You provide your preferences and the Chef will prepare a final menu for your review.
FOUR-COURSE DINING EXPERIENCE:
$60.00 per person plus tax and gratuity.
Includes sparkling wine toast upon arrival.
Each course features a glass of wine.
Additional wine may be purchased by the glass or bottle upon request.
Payment may be made by personal check or cash.
We now accept Visa, Mastercard, Discover or AMEX.
(570) 424-9784
PETITE PLATES (FIRST AND SECOND COURSE SELECTIONS):
FreshBay or Sea Scallops, en croute or on baked potato crisps, finished with:
-Garlic, shallots, olive oil, lime juice & Pernod sauce, or
-Lemon garlic cream sauce, or
-Tarragon Cream Sauce
Standing broccoli:
-infused with pecorino romano cheese, garlic and lemon sauce, or
-with lemon vinaigrette (chilled)
Brie en croute with:
-Raspberry and garlic (served with or without toasted almonds), or
-Tomato, basil, shallot, cream and wine finish
Mozzarella en croute with garlic, with fresh garden rosemary and thyme in a lemon cream finish
French onion soup with Emmentaler Swiss and croutons
Butternut squash soup
Eggplant ratatouille with mint finish
Steamed clams and mussels in brodo of fennel, ginger, orange, olive oil, garlic, cilantro and Pernodaccompanied by garlic toast with gruyere cheese
Chilled minted squash soup with lime, cilantro and sour cream
Poached asparagus with raspberry vinaigrette
Fresh tomato and mozzarella with balsamic vinaigrette
Oysters Rockefeller with Pernod finish
Caesar salad with homemade dressing and black truffle croutons
Chicken satay with homemade mango salsa
Portobello mushrooms stuffed with lobster, sweet red pepper, onion, sherry,
and a splash of cream
Five cheese macaroni with black truffle, with or without lobster
(family style only, small plate or entrée)
Bread salad (greens with tomato, mozzarella cheese, vinaigrette and croutons)
Bruschetta
-Traditional bruschetta (fresh tomato, pecorino romano cheese, basil, olive oil drizzle)
-Spinach bruschetta with asiago cheese, rosemary and thyme
-Tomato and mozzarella cheese
-Tomato and gorgonzola cheese
-Spinach and brie
Gorgonzola salad with pear and roasted walnuts
Steak chimichurri (grilled Argentine steak with garlic, red onion, cilantro and parsley)
Shrimp and avocado salad
Shrimp and scallop ceviche in spicy lime, mint, red curry and jalapeno with ginger sorbet
Shrimp over whole wheat noodles, with shrimp shell stock reduction, blushed with fresh tomatoes and basil
Shrimp en brodo of fresh tomato and basil
Shrimp with orange ginger sauce plated on noodle cake
Shrimp and calamari with red curry basil sauce,
plated with mango salsa on a bird’s nest of ghost noodle
Shrimp with red curry, lime, ginger, cilantro and garlic with sake wine finish in puff pastry
Ginger scallion clementine shrimp upon pan-fried noodle cake
Scallops with a 5 spice dusting with orange, ginger, black bean, basil, mint, hazelnut noodle cake
Fried won ton wrappers stuffed with chicken, ginger, cilantro, water chestnuts,
with Thai dipping sauce
Mexican potato skins
Dark chocolate chili (family-style only)
Fondue made with cheddar cheese and stout beer (family-style only)
Chicken, guacamole, cilantro salad
Black bean soup (optional paella conversion)
Sharp cheddar soup (Vermont style)
Swedish meatballs
Tomato, mozzarella and basil pinwheels
Gazpacho
Apples and pears with raspberry vinaigrette
Poached scallops with tomato, basil coulis, finished with white vermouth, garlic, butter and fresh basil
Grilled vegetables over bulgur wheat with vanilla fig balsamic vinaigrette
Sausage-stuffed mushrooms
ENTRÉES (Certain dishes are family-style only; Additional charge per person for lobster dishes based upon market price):
Fresh Homemade Fettucini (family-style only) with:
-Black truffle béchamel sauce
-Olive oil, garlic and broccoli sauce
-Tomato, garlic, basil sauce
-Sun-dried tomato sauce
-Yellow tomato sauce
Herb-crusted filet mignon with:
-Cognac cream finish
-Madeira demi-glaze finish
-Cognac black peppercorn cream sauce
-Wasabi, peppercorn, Port sauce and splash of cream
Filet mignon stuffed with pistachio pate, wrapped in puff pastry with dry Sherry cream finish
Filet mignon stuffed with shrimp, spinach & fontina cheesewith Madeira finish
The “Crabby” Duke of Wellington
(Filet mignon and lump crab meat in puff pastry with mushroom duxell, Madeira and black truffle finish, in individual portions)
Lobster with tarragon, champagne cream sauce plated upon with homemade Vermont cheddar buttermilk biscuits
Sea bass and shrimp poached in pink lobster cream sauce with fresh chives
Homemade lobster and black truffle ravioli (family-style only)
Fresh lobster with tarragon white vermouth garlic cream finish
Pork rollatini with leek, spinach and fontina cheese stuffing with Madeira finish
Fennel and orange rubbed pork loin with sour cherry, orange and almond stuffing, finished with Grand Marnier
Fresh Alaskan cod poached in olive oil, with manchego cheese stuffing, served in artistic puff pastry fish design, finished with cilantro, lime and tequila sauce
Fresh codfish stuffed with manchego cheese, spinach, garlic and lemon, served under artistic puff pastry fish design, finished with cilantro, lime, tequila sauce
Wild cod with tarragon champagne crème sauce and potatoes galette
Wild-caught Alaskan cod prepared with ginger scallion miso sauce
Fresh Mahi fillet with asparagus shrimp stuffing and Dijon mustard crust
with oven-roasted potatoes
Eggplant and chicken lasagna pinwheel with Bolognese sauce
Chicken rollatini:
-with spinach, sage and fontina cheese stuffing, finished with port wine cream reduction
-stuffed with sautéed leek, roasted walnut, with white wine lemon zest cream reduction
-made with our oven-dried tomatoes, rosemary, and fontina, mozzarella, ricotta filling, with a chiffonade of leek and apple in a glazed finish
-with spinach, fontina and walnut stuffing
-with shrimp stuffing, finished with apple cream reduction blushed with fresh tomato, thyme and basil finish
Cornish game hen internally marinated with ginger and five spice stuffed with wild rice and fennel, finished with Grand Marnier sauce
Lobster Oriental (Half lobster with shrimp, ginger, scallion, macadamia nut stuffing, finished with Grand Marnier and ginger sauce)
Fresh spinach and cheese soufflé
with broccoli sauté and white vermouth, garlic, and olive oil drizzle
Organic roasted poussin au jus with Herbes de Provence
served with asparagus in a homemade tarragon Dijon dressing
Salmon en papillote, with lemongrass, ginger, scallion, a touch of sweet soy & sake,
with cilantro lime drizzle finish
Salmon with Chambord sauce
Fresh grouper in artistic puff pastry fish design, with asparagus, dill and goat cheese stuffing,
finished with Dijon tarragon white wine finish
Grouper en papillote with lemon grass, black bean, sake finish
White lasagna with chicken sausage Bolognese (family-style only)
Venison tournedos with sautéed leeks, apple, apple liqueur cognac cream finish with lavender rice timbale
Madeira tarragon chicken
Harvest lasagna (family-style only)
Chicken pot pie (family-style only)
Salmon with miso, jalapeno, cilantro, lime, sauce
Marinated cod fish on a bed of Giardiniera
Five-spice scallops with saffron rice
Mexican fare (custom tamales, tacos, burritos, enchiladas or quesadillas)
Vegan Dinner:
First Course- Cannellini Bean Bruschetta with Clementine and Shaved Fennel
Second Course- Squash with Basil-Mint Aioli
Third Course- Tempeh served upon Scallion and Noodle Cake
with Orange Ginger Cilantro Black Bean Sake Glaze
Thanksgiving 2010:
Homemade butternut squash soup
Cabbage, carrot and fennel salad with orange balsamic dressing
Standing broccoli infused with pecorino romano cheese, garlic and onion
Kathy Brown’s yams (real and spectacular)
Five-cheese macaroni with black truffle
Deep-fried organic turkey with bread stuffing
Dessert
OKTOBERFEST MENU:
1-Butternut squash soup with crème fraiche and toast points
2-Quattro formaggio macaroni and cheese (pecorino romano, aged gouda, parmesan reggiano, Vermont cheddar, made with bechamel sauce, finished with black truffle)
-OR-
Potatoes dauphinoise
3-Hardwood roasted pork, stuffed with homemade sauerkraut, muenster
cheese, garlic, sage, onions and apples, with pork demi-glaze reduction
4-Homemade apple strudel with homemade French vanilla ice cream
-OR-
Apple brown betty with sabayon cream sauce
LOW-CARB/LOW FAT MENU:
1-Shrimp in light shell stock reduction, blushed with fresh tomato,
finished with a chiffonade of basil, served over low-carb pasta, OR
Chicken satay served with mango salsaand fragrant rice
2-Pear and apple salad plated on romaine lettuce
with light raspberry vinaigrette, OR
Shallots, cauliflower and carrotsmarinated in a light red wine vinaigrette
made withextra virgin olive oil
3-Fish or chicken stuffed with asparagus, red pepper,
sun-dried tomato, garlic, and reduced yogurt,
baked in crust of rosemary, thyme and mint,
finished with cilantro lime white wine sauce,
served with timbale of black bean and quinoa with
cumin and coriander seasoning
4-Dessert-Homemade fruit sorbet with seasonal fruit
ENTRÉE SIDES: -Lavender rice
(for certain Entrees)-Potatoes dauphinoise
-Vegetables
-Poached asparagus with vinaigrette (lemon or raspberry)
-Ultimate mashed potatoes
-Mandolin sliced potatoes with béchamel base of Gruyere and Emmenthaler Swiss with essence of black truffle
DESSERTS (all homemade, family-style):
Homemade mousse and mousse cakes (different varieties, including espresso, raspberry, Kahlua, etc.)
Apple brown betty with sabayon cream sauce
Apple and blueberry cobbler
Sorbet (black raspberry, red raspberry, lemon, lemon-mint-ginger, mango, orange, clementine, strawberry)
Seasonal fruit with:
-sorbet
-dark chocolate sauce
-sabayon cream sauce
-lemon vanilla cream sauce
-toasted coconut meringue
Black raspberry meringue with dark chocolate base
Traditional lemon meringue pie
Fresh fruit lemon tart
Lemon meringue plum pie (plums from our tree to you when available)
Apple strudel with sabayon cream finish
1