First Course: Oyster Trio

Raw Ginger Cucumber Mignonette, Fire Roasted Tomato Remoulade, Grilled Chardonnay Butter

Wine pairing: The Hess Collection, Chardonnay Shirtail Ranches Monterey County, 2019

Second Course: Smoked Duck Agnolotti

Whipped Herb Ricotta & Duck. Garnished with Wild Mushrooms, Sage Brown Butter, Cherry Reduction

Wine pairing: Hess Select, Pinot Noir Central Coast (2019)

Third Course: Veal Osso Bucco

Pomme Puree, Red Wine Demi-Glace, Gremolata

Wine pairing: Hess Select, Cabernet Sauvignon North Coast (2018)

Fourth Course: Chocolate Espresso Tart

Pomegranate Reduction, Salted Caramel Tuile

Wine pairing:The Hess collection, Maverick Ranch Special Cuvee

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