Chef Kevin Long creates an indulgent six-course menu to accompany a selection of extraordinary wines at Tosca’s Oriel Wine Dinner on Monday, November 14th. The menu for the evening boasts courses like Nantucket scallops with squash and pumpkinseed lace; mushroom Caramella with handmade pasta and Forrest mushrooms; braise of tender pork gently cooked with herbs and olives and topped with spiced small-eye of pork tenderloin and saffron potatoes; country short rib with cinnamon, parmigiano and polenta; and pecan-caramel gallette. The dinner costs $115 per person and reservations are recommended, so call Tosca at 781.740.0080.
