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Celebrate the Season at Peppercorn's Grill
It's a time to indulge your senses with fabulous friends, exquisite food, and the nectar of the Gods – champagne – at our Clicquot dinner.
‘Tis the season for surrendering to your passions!
It’s a time for indulging your senses with fabulous friends, exquisite food, and the nectar of the Gods – champagne.
Find out what's happening in South Windsorfor free with the latest updates from Patch.
Give in to temptation and allow Peppercorn’s Grill to tantalize you with a delectable menu of Italian Holiday gastronomic delights created by owner Dino Cialfi.
All will be served with delicious champagne at our annual Clicquot dinner on Tuesday, Dec. 9. The fun will begin at 6:30 p.m.
Find out what's happening in South Windsorfor free with the latest updates from Patch.
The cost is $125 per person (excluding tax and gratuity). For reservations, call Peppercorn’s Grill at 860-547-1714.
Menu
Reception Course
Stuzzichini Assortit
Assorted tidbits to amuse the palate
First Course
Duetto d’Aragosta Carpacciata e Gamberetti
Truffled Maine lobster pounded out thinly carpaccio style with crispy piopini mushrooms and sunchokes accompanied by ruby red shrimp with pink peppercorn champagne vinaigrette.
Paired With: Champagne Veuve Clicquot Rose Brut NV
Second Course
Uova da Raviolo
Housemade raviolo filled with buffalo ricotta, fresh herbs, and fresh egg yolk tossed in a truffled butter sauce with parmigiano reggiano and shavings of fresh white truffle from Alba.
Paired With: Champagne Veuve Clicquot Brut NV
Third Course
Capesante con Risotto al Limone
Pan seared Diver Sea Scallop over slow cooked champagne risotto with lemon, ginger, and crab, golden saffron crab sauce, petite carrots, and shavings of black truffle from Umbria.
Paired With: Champagne Veuve Clicquot Vintage Reserve 2004
Fourth Course
Arrosto Misto
Herb roasted loin of veal with a champagne scented natural pan reduction with fresh pomegranates accompanied by fork tender veal short ribs in a natural sauce. Finished with a champagne glaze and mostarda of Cremona. Served with fingerling potato and baby “romanesco” rapini.
Paired With: Champagne Veuve Clicquot Rose Reserve 2004
Fifth Course
Selection of Holiday Treats
Christmas Castagnaccio, Holiday Honey Panna Cotta, Mother’s Crhistmas Biscotti, and Christmas Fruit Compote.
Paired With: Champagne Veuve Clicquot Demi-sec
