Events

Harwich Conservation Trust Wine Dinner

Sunday June 7, 2009 6-9pm

Crispy Oysters with avocado & crispy banana peppers

Duck Confit Rangoons with sweet chili dipping sauce

Gewurtztraminer, Hugel, Alsace, France  2006

Roasted Beet & Goat Cheese Salad with spring greens, orange segments, caramelized onion and toasted walnuts, finished with citrus vinaigrette

Sauvignon Blanc Groenkloof, Neil Ellis, South Africa  2007

House-made Rabbit Confit Ravioli in buttered brandy cream broth

with English peas, baby carrots & spinach

Pinot Noir, Cartlidge & Browne, California 2007

Lobster, Shrimp, and Scallops tossed with fresh pasta, peas, asparagus, roasted peppers & caramelized fennel in fresh arugula pesto cream sauce

Chardonnay Napa Valley, Chalk Hill, California  2005

Flourless Chocolate Truffle Cake with chocolate-cherry sauce & chantilly cream

Cabernet Sauvignon Central Coast, Clos la Chance, California  2005 

News

2009 Gold Medal Winner

Best Seafood on the Lower Cape

2008 Editor's Choice

2007 Gold Medal Winner

Fine Dining on the Lower Cape

Best of the Cape & the Islands

Cape Cod Life Magazine

Rated "Extraordinary to Perfection" - Zagat Survey 2007/08

"Beachfront excellence, formerly oxymoronic", manifests itself today in Harwich Port at this "enchanting" "old sea captain's house", where "gourmets aged six to 100" savor "memorable" New American creations (starring "unsurpassed" local seafood) that are "lovingly presented" by "true professionals"; P.S. a "gorgeous" view of Nantucket Sound awaits from the enclosed porch.

Past Events

CLASH

Cape Land and Sea Harvest

Thursday, September 27 - Sunday, September 30, 2007

5th Annual Harwich Conservation Trust Wine Dinner

Tuesday May 29, 2007

Menu

Crispy Oysters with avocado & pickled banana peppers

Scallop, Shrimp & Duck Spring Rolls with sweet chili sauce

Spring Greens Salad of Belgian endive, radicchio and watercress tossed in crème fraîche vinaigrette, topped with Great Hill blue cheese, toasted pine nuts, braised rhubarb & crispy shallots

Crispy Duck Confit with stuffed Swiss chard purse, roasted beets

& red wine glace

Fennel & Coriander Encrusted Yellowfin Tuna atop Ruby Crescent coins with a sauté of morels, grilled asparagus & garlic confit, finished with

lemon-green peppercorn beurre blanc

Rustic Strawberry-Rhubarb Tart with French vanilla ice cream

Made Possible with Donations from the Following:

Chatham Fish & Lobster

Ring Bros.

William & Co.

James Beard Foundation Rising Stars of American Cuisine Series Dinner, Friday March 31, 2006. For more information contact the James Beard Foundation at www.jamesbeard.org/events/2006/index.shtml or 212-627-2308.

4th Annual Harwich Conservation Trust Wine Dinner Tuesday May 30, 2006.