Enjoy a farm-to-table vineyard dinner overlooking the vines with acclaimed Chef Noah Schwartz, featuring a locally sourced, seasonal menu inspired by the East End’s farms and waters.

We'll begin with a cocktail hour featuring a selection of passed hors d’oeuvres, then, three courses thoughtfully paired with Bedell wines by Marin Brennan.

Limited seating, allergies and/or dietary restrictions must be disclosed in advance.

 MENU:

Passed Appetizers

Roasted Peconic Gold Oysters
Shiso Leaf Veggie Hand Rolls
Miso Glazed Black Cod Spoons
Grilled Chicken and Local Cherry Tomato Skewers
Fig and Goat Cheese Phyllo Puffs

Pinot Gris, 2025

Starter

Heirloom Tomato Salad, Spicy Baby Greens, Basil, Warm Burrata Cheese, Garlic Rubbed Baguette Bread slices

Cabernet Franc, 2024

Entree - Choice of:

Slow Roasted Local Striped Bass, Latham's Summer Vegetable Ratatouille, Herb Oil, Aged Balsamic

Crispy Long Island Duck Confit with Latham's Sweet Corn Succotash and Mattituck Mushrooms

Musee, 2022

Dessert

Vanilla Bean Panna Cotta, Bedell Honey, Wickhams Marinated Berries, Toasted Almonds

Rosé, 2025