Spring Equinox Dinner

Monday, March 22 | 6:00pm - 7:30pm

Join us as we celebrate the changing seasons with a four-course meal inspired by the bounty and balance brought on by the Spring Equinox.

Ticket sales and purchases will benefit Filling In The Blanks, an organization dedicated to diminishing food insecurity among children in Connecticut by delivering weekend meals to low-income households. 

Reservations are required. $85 per person; option for an additional $45 wine pairing (cost for wine pairing will be paid in person at the time of event). Cost includes four-course meal, welcome cocktail, live music, and service. Due to the intimate setting and CDC guidelines restrictions, large party reservations are not available.

Menu

First Course
Ricotta Ravioli
with fava beans, maitake mushroom, cured egg yolk
Wine Pairing: Crémant D’Alsace Brut Cuvee Prestige, FR

Second Course
New Bedford Scallops
with pea puree, zucchini, oil poached radish
Wine Pairing: AIX Rosé “Coteaux d’Aix en Provence”, Provence, FR

Third Course
Chicken Schnitzel
with cucumber, white asparagus, mint, lemon zest
Wine Pairing: Les Grands Monts Sancerre, FR

Fourth Course
Carrot Cake
with beet root cream cheese, meyer lemon curd, candied thyme
Wine Pairing: Strub Niersteiner Paterberg Riesling Spatlese, GR

Westport, CT
561 Post Road East, Westport, CT

$85.00

per person

Ticket Info »

Join us as we celebrate the changing seasons with a four-course meal inspired by the bounty and balance brought on by the Spring Equinox.

Ticket sales and purchases will benefit Filling In The Blanks, an organization dedicated to diminishing food insecurity among children in Connecticut by delivering weekend meals to low-income households. 

Reservations are required. $85 per person; option for an additional $45 wine pairing (cost for wine pairing will be paid in person at the time of event). Cost includes four-course meal, welcome cocktail, live music, and service. Due to the intimate setting and CDC guidelines restrictions, large party reservations are not available.

Menu

First Course
Ricotta Ravioli
with fava beans, maitake mushroom, cured egg yolk
Wine Pairing: Crémant D’Alsace Brut Cuvee Prestige, FR

Second Course
New Bedford Scallops
with pea puree, zucchini, oil poached radish
Wine Pairing: AIX Rosé “Coteaux d’Aix en Provence”, Provence, FR

Third Course
Chicken Schnitzel
with cucumber, white asparagus, mint, lemon zest
Wine Pairing: Les Grands Monts Sancerre, FR

Fourth Course
Carrot Cake
with beet root cream cheese, meyer lemon curd, candied thyme
Wine Pairing: Strub Niersteiner Paterberg Riesling Spatlese, GR

Westport, CT
561 Post Road East, Westport, CT

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