For reservations call 508-228-4016

The Cauldron is Closed until

May 16th

FROG’S LEAP WINERY DINNER

Wednesday, MAY 16th 2012

7:30 PM

Passed Hors D’Oeuvres

at the Gallery at 4 India

2010 Frog’s Leap, Rutherford

Savignon Blanc

~Oyster Vichyssoise

~Crispy Quail Ballontine with Broiche Waffle and Whipped Maple

~ Morell Mushroom Risotto Spoons

DINNER

AT COMPANY OF THE CAULDRON

2010 Frog’s Leap, Napa Valley Chardonnay

Pan Seared Georges Bank  Scallop on Country Ham Tortellini

with Creamed Pea Tendrils and Fried Green Tomato "Croutons"

2009 Frog’s Leap, Rutherford Merlot

Fresh Braised-Crisp Pork Belly, with Quail Egg “One Eyed Susan”,

and a Black Truffle, Maple and Blackberry Jam

2008 Frog’s Leap, Napa Valley Cabernet

Sirloin of Prime Beef, Potato-Bone Marrow “Mille-Feuille”,

with a Pommery-Red Wine Demi, and Shallot Panache

1994 Frog’s Leap, Napa Valley Merlot

Young Camembert Gelato

with Sweet Fennel Shortbread Cookies and Rhubarb Consomme

$150

Thursday May 17th

Closed

HIRSCH VINEYARDS DINNER

Friday , MAY 18th 2012

7:00 PM

Passed Hors D’Oeuvres

at the Gallery at 4 India

2010 Hirsch Vineyards Chardonnay

~Fennel Shortbread with Gorgonzola Mousse and

Oven Dried Grapes

~Pickled Quails Egg

with Deviled Lobster Salad

~ Porchetta De Testa Pannini

DINNER

AT COMPANY OF THE CAULDRON

2009 Hirsch Vineyards Chardonnay

Lobster and Leek Stuffed Canneloni, with Spring Peas, Pancetta Lardons,and a Roasted Tomato Vin Blanc

2010 Bohan Dillon Pinot Noir

Slow Cooked Copper River Salmon with, Mushroom “Pot Au Feu”,

and Pinot-Shallot Marmalade

2009 San Andreas Pinot Noir

Crisp Cresent Farm Duck Breast, with Wade Mills “Foie” Grits,

Smoked Maple Meringue, and Spinach

2006 San Andreas Pinot Noir

Red Beet Genoise Cake, with Coach Farms Chevre Gelato,

Ritz Crumble and Sherry Caramel

$175

CASTELLO DI VOLPAIA DINNER

   Saturday, MAY 19th 2012

7:00 PM

ANTIPASTI

AT THE GALLERY AT 4 INDIA

2009 Prelius, Vermentino

~Chicken Liver Mousse with a Hazelnut, Shallot Marmalade

~Jalapeno “Arancini”  Poppers

~Cardoona, with Parmesan

Lemon Aioli

~Sausage and Sage Stuffed

Cerignola Olives

DINNER

AT COMPANY OF THE CAULDRON    

PASTA

2008 Volpaia, Chianti Classico

Ragout of Smoked Pheasant, with Porcini Mushrooms,

Red wine and House Made Cocoa Pappardelle

SECONDI

2010 Prelius, Cabernet Sauvignon

Chianti Braised & Charred Baby Octopus, and Georges Bank Sea Scallop

with an Eggplant Caponata, and “Volpaia Aceto di Vino Rosso” Guanciale "Bits"

P R I M I

2008 Volpaia, Indue,

Sangiovese, Cabernet

Lamb-chetta Stuffed with Swiss Chard, Fennel Sausage and Sultans,

with a Fricasee of Tuscan White Beans, Fava, and Spring Peas

  D O L C I

Vin Santo

Volpia Olive-Oil Biscuit, with Compressed Strawberry,

Whipped Balsamic, and a Strawberry Gelato,  

$150

The Restaurant will be closed until

May 24th

Menus will be posted by

May 18th

Lobster Monday will start on

June 11th

For Resavations call

508 228 4016

Menus subject to change due to availability.

Chef / Owner: All Kovalencik

Chef de Cuisine Matthew Zadorozny