DINNER AT THE WINERY
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
Lobster Bisque
Chardonel
Arugula and frisée salad with warm pecan crusted goat cheese and roasted fig oil
Dolce Vita
Wild mushroom risotto with shaved parmigiano and truffle oil
Chianti
Lobster crusted black cod with wilted baby spinach
Black Tie
Vanilla bean cheesecake with salted pistachio and caramel drizzle
Black Bear Dessert Wine (port-style)
Artisan breads with scented oil and honey butter
Coffee and tea
$100.00 per person
To reserve seating, please call Judy at 860-489-9463.
Seating is limited.
