VALENTINE DINNER AT THE WINERY
Saturday • February 13, 2010 • 5:30 pm
Chef Jacob Fava
Chef Jacob Fava has been cooking professionally
for the past nine years.
A graduate of the Connecticut Culinary Institute,
Chef Fava has honed his skills
in many facets of the cooking industry —
from early morning diners and bustling lunch
crowds to fine dining and banquets. Over the past
several years he has found
his home as a sought-after Personal Chef and
Gourmet Caterer.
Menu
Our award-winning wines have been chosen to
complement the menu
Shrimp Scampi en croute
Chardonel
Roasted pear and baby green salad with pomegranate
and chipotle vinaigrette
Just Peachy
Wild mushroom risotto with shaved parmigiano and
truffle oil
Black Tie
Lobster crusted black cod with wilted baby spinach
Orange Vidal
Dark chocolate flourless cake with berries
Black Bear Dessert Wine (port-style)
Homemade focaccia bread with scented oil,
butternut squash spread and butter
Coffee and tea
$100.00 per person
To reserve seating, please call Judy at
203-795-6370.
Seating is limited to 30.
