If you haven’t had a chance to check out chef Charles Draghi’s new menu at Alcove, here’s a tasty way to try all the things and toast to the change in seasons (even if it still feels a touch wintry out there). On Monday, April 4th, the West End restaurant is hosting Spring Has Sprung, an early spring dinner featuring a five-course menu full of first-of-the-season ingredients (think: parsnips, local scallops, lamb and the like).
Owner Tom Schlesinger Guidelli will be picking wines from his carefully curated and much celebrated list to pair, while Principal Bartender Will Paquette will be offering spirits-free creations to accompany each course. The vernal feast, which starts at 7:00pm in Alcove’s harbor-adjacent dining room, costs $95 per person ($165 with wine and $135 with booze-free bevvies). Advanced bookings are the way to go here so reserve your spot asap for this taste of early, early, early spring.
THE MENU
Spring-Dug Parsnip Soup, blue crab
· 2020 Rudi Pichler Gruner Veltliner Federspiel, Wachau, Austria
Broiled Local Sea Scallops, lobster coral
· 2018 Loimer Riesling, Kamptal, Austria
Potato Gnocchi, porcini + maitake mushroom
· 2019 Drew ‘The Fog Eater’ Pinot Noir, Anderson Valley, California
Roasted Lamb, black olive tapenade, lemon + pecorino sabayon
· 2017 Elvio Cogno ‘Bordini’, Barbaresco, Italy
Tuscan Trifle, coffee, cocoa, crème anglaise
· 2017 Corte Sant’alda, Recioto Della Valpolicella, Valle di Mezzane, Italy
