Sparkling Wine Dinner
Thursday, May 2
Featuring Guest Speaker Matthew Rizzo, Vineyard Ambassador
Enjoy a five course menu expertly paired with sparkling wines from around the world. This international selection of sparkling wine helps us celebrate spring with effervescence and vitality.
VIOLET COVE OYSTER
Apple, cucumber, horseradish, Prosecco Mignonette
Topaz Imperial Brut Rosé, Sparkling Pointe Long Island ‘16
Pale pink color with hints of orange. Ripe strawberry, red cherry and notes of rose petal on the nose. It is dry in style, yet fruity with brisk acidity.
CRAB & ASPARAGUS
Poached farm egg, grilled white asparagus, candied bacon, blue crab meat
Lambrusco di Sorbara Vigna del Cristo, Cavicchioli & Figli Rome, Italy ‘17
Fragrant and loaded with fresh cherry and plum aromas with enticing blue flower, wild berry and cake spice scents. Finishing with acidity and flavors of sweet balsamic that is crispy and dry.
CRESCENT FARMS DUCK BREAST
Strawberry rhubarb balsamic, fennel fronds, smoked paprika
Brut, Sparkling Pointe Long Island ‘15
Bright golden color, this lively and effervescent wine expresses fresh aromas of lemon rind, delicious apple, and ripe pear. Its crispness compliments it complexity and reveals a creamy toasty finish.
BUTTER BRAISED PORK BELLY
Orange carrot purée, pear mostarda
Pet Nat, Langmann Steiermark, Austria ‘17
Fresh and dried berry flavors are held together by medium tannins, which lead the wine a straw unfiltered yellow color. Some notes of herbs blend together on the finishing palate.
BLACKBERT CAMEMBERT WITH ASH
Roasted black mission figs, parsley, EVOO
Cuvée Carnaval Sec, Sparkling Pointe Long Island ‘16
An aromatic sparkler, the nose features scents of citrus fruits, peach and pear with floral undertones. Semi-sweet flavors of ripe strawberry and cherry blossoms round off the lush and lingering finish.
79 per person
Not inclusive of tax or gratuity.