We are thrilled to be hosting Sharon Sevrens from Amanti Vino and Guillaume Lavollée of Domaine Génot-Boulanger and his stunning line-up of red & white Burgundy. This estate’s traditional, low-intervention approach makes for wines that best express their various microclimates, unique soil types, and the characteristics of two of the wine world’s noble grape varieties—Pinot Noir and Chardonnay! This dinner will be a true deep dive into a classic region known for its unique, singular sites and the finest expressions of two of the most famous varietals in the world. Chef Shawn has created an outstanding menu that pairs brilliantly with these superb wines. This is a dinner not to be missed!

Upon Arrival:
2017 Domaine Genot-Boulanger Beaune En Lulunne

1st Course:
Seared Hamachi
cilantro emulsion, avocado, plantain
Paired with 2017 Domaine Genot-Boulanger Puligny Montrachet Nosroyes

2nd Course:
Wild Mushroom Rillette
thyme-goat cheese, toast
Paired with 2017 Domaine Genot-Boulanger Meursault Clos du Cromin & 2017 Domaine Genot-Boulanger Meursault 1er Cru Boucheres

3rd Course:
Braised Leg of Lamb
Hurukei turnips, atlas carrots
Paired with 2017 Domaine Genot-Boulanger Pommard Vieilles Vignes & 2017 Domaine Genot-Boulanger Mercurey 1er Cru

Dessert:
Dark Chocolate Hazelnut Profiterole
vanilla ice cream

Approximately $150 per person, ($80 for food and $70 for wine to be billed separately – excluding tax and tip)

Space is limited! RSVP to sharon@amantivino.com

We are excited to share our 2020 Valentine’s details.  Chef Shawn has created special seasonal 4 ($75) and 5 ($95) course tasting menus to celebrate the evening.

Reservations accepted by phone 973-783-1133 and email shawn@laurelandsage.com

Valentine’s Menu (please select one item at each course)

Course I 

ROASTED POBLANO GRUYERE POPOVER lavendar salt, honey butter

Course II

LOBSTER BISQUE tarragon crumbs

BITTERSWEET GREENS & WILD BOAR BACON pecorino, walnuts, balsamic vinaigrette

SEARED HAMACHI avocado, cilantro emulsion, sriracha

Course III ($20 supplement)

WILD MUSHROOM RISOTTO creamed spinach

BRAISED LAMB PAPPARDELLE crispy kale, ricotta insalata

Course IV

BLACK BASS FILET broccoli rabe, sausage, turmeric bouillabaisse

SEARED NY STRIP STEAK MEDALLIONS celery root potato gratin, spinach, foie-demi

BRAISED PORK SHOULDER polenta, king oyster mushroom, red cabbage

Course V

CHOCOLATE CINNAMON RAISIN BREAD PUDDING banana, vanilla ice cream

PASSIONFRUIT PROFITERALE ganache

All reservations require a credit card and we kindly ask for a 48 hr cancellation notice or your card will be charged.

We are excited to share our 2019 New Year's Eve details.  Chef Shawn has created special seasonal 4 and 5 course tasting menus to ring in the New Year.

Reservations accepted by phone 973-783-1133 and email shawn@laurelandsage.com

Course I 
AMUSE BOUCHE 

Course II
CHILLI RUBBED HAMACHI
smoked avocado
or
BITTERSWEET GREENS & WILD BOAR BACON
pecorino, walnuts, balsamic vinaigrette

Course III ($20 supplement)
SHORT RIB WILD MUSHROOM RISOTTO
creamed spinach, horseradish

Course IV
BLACKENED SWORDFISH CHOP
sweet potato crab meat hash, barbecue beurre blanc
or
SEARED ANGUS STEAK MEDALLIONS
truffled gougeres, spinach, foie-demi

Course V
DARK CHOCOLATE PEACAN TART
vanilla gelato
or
PASSIONFRUIT PROFITERALE
ganache

All reservations require a credit card and we kindly ask for a 48 hr cancellation notice or your card will be charged.

We are thrilled to be hosting Sharon Sevrens from Amanti Vino and Ryan Glaab, co-owner and winemaker of Ryme Cellars and their unique and delicious, “Cal-Ital” expressions. Chef Shawn is tapping into his California roots to deliver a fantastic menu to to pair with these fascinating wines.

Upon Arrival:
2017 Ryme Cellars Vermentino Hers Carneros

1st Course:
Grilled Calamari
charred caesar
Paired with 2016 Ryme Cellars Ribolla Gialla Vare Vineyard Napa Valley

2nd Course:
Grilled Tuna
crispy chive potato, bordelaise
Paired with 2016 Ryme Cellars Pinot Noir Las Brisas Carneros & 2018 Ryme Cellars Aglianico Rose Heringer Vineyard Clarksburg County

3rd Course:
Pecan Smoked BBQ Rabbit Leg
napa-celery root-gala apple-slaw
Paired with 2016 Ryme Cellars Cabernet Franc Alegria Vyd RRV & 2017 Ryme Cellars Aglianico Camino Alto Vyd Sierra Foothills

Dessert:
Cantaloupe Melon Sorbet
mint & lime

Approximately $110 per person, ($65 for food and $45 for wine to be billed separately – excluding tax and tip)

Space is limited! RSVP to sharon@amantivino.com

We are excited to share our 2019 Mother's Day details.  We will be open for both brunch and dinner.  Chef Shawn has created special seasonal menus to treat Mom. There are three pre-fixe brunch ($40pp) seatings: 10am, 12pm, & 2pm and our new spring dinner menu is offered a la carte from 4:30pm - 7:30pm.

Reservations accepted by phone 973-783-1133 or email shawn@laurelandsage.com

Brunch Menu - start with fresh seasonal fruit salad & homemade biscuits, coffee included

Taylor Ham Eggs benedict - seared taylor ham, hollandaise, english muffin, home fries

Crab cake benedict - hollandaise, english muffin, home fries

Smoked salmon omelet - scallions, capers, crème fraiche, home fries

Cinnamon raisin french toast - Smoked apple wood thick-cut bacon

Blueberry buttermilk pancakes - Smoked apple wood thick-cut bacon

Cheddar bacon burger - sharp cheddar, apple wood bacon, citrus-bbq sauce, challah bun, parmesan truffle steak fries    

Crispy Jumbo Soft Shell Crab BLT - dijon-yuzu, ciabatta, parmesan truffle steak fries    

Children's menu available for $15
Chicken fingers & fries
Mac and cheese
Eggs any way
Buttermilk pancakes
Cinnamon raisin french toast

We are thrilled to be hosting Sharon Sevrens from Amanti Vino and winemaker Peter Stolpman from Stolpman Vineyards and their fantastic line-up of Santa Barbara-based wines. Chef Shawn tapped his California roots and created a stellar menu to to pair with these superb wines.

Upon Arrival:
2018 Para Maria de los Tecolotes Rose

1st Course:
Crab Stuffed Tiger Prawn
cucumber noodles-maltaise hollandaise- tangerine cilantro glaze
Paired with 2017 Stolpman Vineyards Sauvignon Blanc

2nd Course:
Thai Duck Breast “Waterfall” Salad
toasted rice, fresh heart of palm
Paired with 2017 Stolpman Vineyards La Cuadrilla & 2017 Para Maria de los Tecolotes Syrah

3rd Course:
Veal Shank “Osso Bucco”
porcini polenta, braising juice
Paired with 2016 Stolpman Vineyards Estate Syrah

Dessert:
Chocolate Banana Cinnamon Raisin Bread Pudding

Approximately $100 per person, ($65 for food and $35 for wine to be billed separately – excluding tax and tip)

Space is limited! RSVP to sharon@amantivino.com

Chef Shawn has created a special seasonal menu to celebrate the evening. We will be serving a 3 or 4-course menu with options starting at $70 per person. Reservations are accepted via phone at 973-783-1133 or email at shawn@laurelandsage.com. All reservations require a credit card and we kindly ask for 48hr cancellation notice or your card will be charged.

Valentine's Tasting Menu

AMUSE BOUCHE
 
Course I (choose one)
LOCAL ROASTED BABY BEETS & FIELD GREENS
goat cheese, spiced pecans, candied bacon, banyuls vinaigrette  (GF)
RUBBED PORK BELLY
pineapple, mustard glaze
CAST-IRON SEARED DIVER SCALLOP
kabocha squash gnocchi, chestnut crema  

Course II (choose one, $20 supplement)
WILD MUSHROOM RISOTTO
black truffle butter, pine nuts   (GF)
LAMB PARPADELLE
butternut squash, crispy kale, ricotta insalata

Course III (choose one)
PAN SEARED JUMBO BLACK SEABASS FILET
baby bok choy, forbidden black rice, green curry coconut   (GF)
CAST-IRON SEARED LONG ISLAND DUCK BREAST
root vegetable frites, Madeira-bone sauce, seared foie gras (GF)
NY STRIP STEAK
roasted fingerling potatoes, field greens, foie demi  (GF)

Course IV (choose one)
DARK CHOCOLATE PIGNOLI TART
almond-cocoa crust, caramel, sea salt, mascarpone
RASPBERRY SORBET
CINNAMON RAISIN BREAD PUDDING
tahitian vanilla ice cream

We are thrilled to kick off the New Year by hosting Sharon Sevrens from Amanti Vino and winemakers Johannes & Hannah Selbach and their amazing line-up of world class Riesling. After a special sampling, Chef Shawn was inspired to go "off menu" and create a brilliant dining experience to pair with these supurb wines. 

Upon Arrival:
2014 Zeltinger Himmelreich Halbtrocken  (Magnum - 1.5L)

1st Course:
Blue Crab Salad
winter citrus supremes-verjus
Paired with 2016 Zeltinger Sonnenuhr Riesling Trocken & 2016 Zeltinger Sonnenuhr Riesling Spatlese Feinherb "Uralte Reben”

2nd Course:
Hamachi Carpaccio
chili yuzu soy sesame cracker
Paired with 2016 Estate Riesling Kabinett (Jeroboam 3L) & 2016 Zeltinger Sonnenuhr Riesling Kabinett

3rd Course:
Braised Pork Shank
Lemon chive spaetzle, spinach, jus
Paired with 2012 Zeltinger Schlossberg Riesling Spatlese & 2016 Zeltinger Sonnenuhr Riesling Spatlese

4th Course:
Foie Gras
apricot, rye-spelt crisp bread, old vine gastrique
Paired with 2015 Zeltinger Himmelreich Riesling "Anrecht” & 2017 Zeltinger Sonnenuhr Riesling BA

Approximately $110 per person, ($60 for food and $50 for wine to be billed separately – excluding tax and tip)

Space is limited! RSVP to sharon@amantivino.com

We are thrilled to welcome Sharon Severns from Amanti Vino and winemaker Sylvain Bzikot. Chef Shawn has created a superb menu to pair with these extraordinary Burgundies. Sylvain’s wines are an absolute masterclass in Burgundian nuance and complexity, beautifully expressing the heralded terroir of the spiritual home of Chardonnay. This dinner combines the unique opportunity of not only meeting this amazing winemaker but also enjoying regional, village and premier cru level cuveés side by side!

Upon arrival
Domaine Bzikot Cremant de Bourgogne Blanc
 
First Course
Seafood Crepe
cured Meyer lemon mornay
Paired with 2016 Domaine Bzikot Bourgogne Blanc

Second Course
Brown Butter Quail Breasts
baby wedge, fontina polenta
Paired with 2016 Domaine Bzikot Puligny Montrachet
 
Third Course
Crispy Arctic Char
roasted acorn squash quinoa, truffle emulsion
Paired with 2016 Domaine Bzikot Puligny-Montrachet 1er Cru Les Perrieres
 
Cheese Plate
Paired with 2016 Domaine Bzikot Volnay and 2014 Domaine Bzikot Auxey-Duresses

Tickets $110 per person, ($55 for food and $55 for wine to be billed separately – excluding tax and tip).

To RSVP contact Amanti Vino 973-267-WINE (9463)

**Please note that we have a strict 48 cancellation policy for our wine pairing dinners.

Celebrate Mother's Day at Laurel & Sage

We are excited to share our 2018 Mother's Day details.  We will be open for both brunch and dinner.  Chef Shawn has created special seasonal menus to treat Mom. There are three pre-fixe brunch ($37pp) seatings: 10am, 12pm, & 2pm and our new spring dinner menu is offered a la carte from 4:30pm - 7:30pm. Outdoor garden style dining available if weather permits. 

Reservations accepted by phone 973-783-1133 or email shawn@laurelandsage.com

Brunch Menu - start with fresh seasonal fruit salad & homemade biscuits, coffee included

Taylor Ham Eggs benedict - seared taylor ham, hollandaise, english muffin, home fries

Crab cake benedict - hollandaise, english muffin, home fries

Smoked salmon omelet - scallions, capers, crème fraiche, home fries

Cinnamon raisin french toast - Smoked apple wood thick-cut bacon
  
Blueberry buttermilk pancakes - Smoked apple wood thick-cut bacon

Cheddar bacon burger - sharp cheddar, apple wood bacon, citrus-bbq sauce, challah bun, parmesan truffle steak fries    

Crispy Jumbo Soft Shell Crab BLT - dijon-yuzu, ciabatta, parmesan truffle steak fries    

Children's menu available for $14
Chicken fingers & fries
Mac and cheese
Eggs any way
Buttermilk pancakes
Cinnamon raisin french toast

We are thrilled to be hosting Sharon Sevrens from Amanti Vino and winemaker Byron Kosuge and his extraordinary line-up of Chardonnay, Gamay and Pinot Noir. Chef Shawn has created a brilliant menu to pair with these suburb wines which will easily please and intrigue both New and Old World lovers of Chardonnay and Pinot Noir alike. This special dinner is not one to be missed!

First Course
Grilled Calamari
Rice, beans, piccata drizzle
Paired with 2014 Kosuge Chardonnay Sonoma Coast 

Second Course
Brown Butter-Quail Breasts
Tabouleh, tahini, jus
Paired with 2016 Kosuge Gamay Noir

Third Course
Rack of Lamb
Porcini gougere, Nettle emulsion
Paired with 2014 Kosuge Sonoma Coast Pinot Noir and 2014 Kosuge “Hirsch Vineyard” Pinot Noir

Dessert
Profiterole
Tahitian vanilla ice cream, dark chocolate ganache

Tickets are Approximately $120 per person ($65 for food and $55 for wine)
To RSVP contact Sharon at Amanti Vino

**Please note that we have a strict 48 cancellation policy for our wine pairing dinners.

Come celebrate a special night of food and wine with Laurel & Sage and Amanti Vino on Monday, March 12th.

We are thrilled to be hosting Sharon Sevrens from Amanti Vino and winemaker Mikel Martinez of Bodegas Hermanos de Peciña. Chef Shawn has created a suburb menu to pair with these extraordinary traditional Riojas.  While feasting on quail, lamb and venison you'll have the unique opportunity to compare/contrast Pecina’s flagship wines in both their current release and older vintages, side by side: Crianza, Reservas and Gran Reservas!

This is a special evening is not to be missed. - Limited Availability!

Upon Arrival
Croquette
Chorizo, Manchego, Potato
Paired with the 2014 Hermanos de Pecina Senorio Blanco Rioja
 
1st course
Seared Quail Breast
Egg Potato Cress Gastrique
Paired with 2013 Hermanos de Pecina Senorio Crianza Rioja and 2006 Hermanos de Pecina Senorio Crianza Rioja (MAGNUM)

2nd course
Braised Leg of Lamb
Polenta Pickles, Manchego
Paired with 2011 Hermanos de Pecina Senorio Reserva Rioja and 2006 Hermanos de Pecina Senorio Reserva Rioja (MAGNUM)

3rd course
Venison Flank Steak
Celery Root Gratin Foie Demi
Paired with the 2009 Hermanos de Pecina Senorio Gran Reserva Rioja and 2003 Hermanos de Pecina Senorio Gran Reserva Rioja (MAGNUM)

Dessert
Churro
Vanilla Milkshake

Tickets are Approximately $120 per person ($65 for food and $55 for wine)
To RSVP contact Sharon at Amanti Vino

**Please note that we have a strict 48 cancellation policy for our wine pairing dinners.

Chef Shawn has created a special seasonal menu for the evening based on our best sellers and specials.  We will be serving a 4-course menu with options for $70 per person.  Reservations are accepted via phone at 973-783-1133 or email at shawn@laurelandsage.com.  All reservations require a credit card and we kindly ask for 48hr cancellation notice or your card will be charged.

Space is limited!

Valentine's Tasting Menu

AMUSE BOUCHE
 
Appetizers (choose one)
LOCAL ROASTED BABY BEETS & FIELD GREENS
goat cheese, spiced pecans, candied bacon, banyuls vinaigrette  (GF)
CRISPY-WARM PERAIL PAPILLON WHEEL
lingonberry jam, soft toasted roll, almonds, cucumber-dill salad
CAST-IRON SEARED DIVER SCALLOP
kabocha squash gnocchi, chestnut crema  

Entrees (choose one)
WILD MUSHROOM RISOTTO
black truffle butter, pine nuts   (GF)
GRILLED ATLANTIC SALMON
cauliflower, wild foraged mushrooms, brown butter yuzu vinaigrette   (GF)
POMEGRANATE MOLASSES BRAISED SHORT RIB
sweet potato, kimchi  (GF)

Dessert (choose one)
DARK CHOCOLATE PIGNOLI TART
almond-cocoa crust, caramel, sea salt, mascarpone
GELATO, SORBET, ICE CREAM
banana, dark chocolate, raspberry, vanilla, espresso chunk (GF)
GRANNY SMITH APPLE GALETTE
tahitian vanilla ice cream

 

Come Celebrate New Year's Eve at Laurel & Sage

We are excited to share our 2017 New Year's Eve details.  Chef Shawn has created special seasonal 4 and 5 course tasting menus to ring in the New Year. There are two seatings: 5:45pm, 6:00pm and 6:15pm (4-courses, $75) and 8:15pm, 8:30pm and 8:45pm (5-courses, $100).  All reservations are 2 1/2 hours.

Reservations accepted by phone 973-783-1133.  

All guests will be automatically entered in our raffle where we will be giving out Laurel & Sage gift cards and gifts from local vendors.

Course I
AMUSE BOUCHE
 
Course II* 
CAST IRON BROWN BUTTER QUAIL BREASTS
cape goose berry, wilted baby cress, jus-gastrique
or
SEARED DIVER SCALLOP
tropical-etouffee

Course III
SHORT RIB RISOTTO
creamed spinach, horseradish
or
LOBSTER & SHRIMP RISOTTO
corn, zucchini, hot peppers, cured lemon chipotle crema

Course IV
SEARED BLACK BASS FILET
forbidden rice, salsa negro bouillabaisse
or
GRILLED NY STRIP STEAK
tuscan kale, celeriac gratin, foie-demi sauce, chimichurri, bearnaise

Course V
DARK CHOCOLATE CARAMEL TART
mascarpone gelato
or
GOAT CHEESE CAKE
drunken lingon berry

* Course II is available for the late seating (8:15pm, 8:30pm, 8:45pm)

All reservations require a credit card and we kindly ask for a 48 hr cancellation notice or your card will be charged.

Celebrate Mother's Day at Laurel & Sage

We are excited to share our 2017 Mother's Day details.  We will be open for both brunch and dinner.  Chef Shawn has created special seasonal menus to treat Mom. There are three pre-fixe brunch ($35pp) seatings: 10am, 12pm, & 2pm and our new spring dinner menu is offered a la carte from 4:30pm - 7:30pm. Outdoor garden style dining available if weather permits. 

Reservations accepted by phone 973-783-1133 or email shawn@laurelandsage.com

As a special thank you for all the wonderful things you do, all Moms will receive a special gift from Laurel & Sage

Brunch Menu - start with fresh seasonal fruit salad & homemade biscuits, coffee & juice included

Taylor Ham Benedict- seared taylor ham, hollandaise, english muffin, homefries     

Jumbo Lump Crab Cake Benedict - hollandaise, english muffin, homefries

Smoked Salmon Omelet - caviar, capers, crème fraiche, homefries   

Wild Mushroom Omelet - gruyere, spinach, home fries

Cinnamon Raisin French Toast - Smoked apple wood thick-cut bacon or chorizo
  
Blueberry Buttermilk Pancakes - Smoked apple wood thick-cut bacon or chorizo

BBQ Bacon Cheddar Burger - truffle-parmesan steak fries, mista salad or napa slaw  

Lobster Roll - apple wood smoke bacon, pickled cucumber-ginger, chips

Crispy Soft Shell Crab BLT - dijon-yuzu vinaigrette, duck fat fried potato chips  

Kids menu available for $14

Chicken fingers & fries
Mac and cheese
Eggs any way
Buttermilk pancakes
Cinnamon raisin french toast
Grilled cheese & fries

Come celebrate a special night of food and wine with Laurel & Sage and Amanti Vino on Wednesday, March 15th

We are thrilled to be hosting Sharon Sevrens from Amanti Vino and winemaker Guillaume Lavollée of Domaine Génot-Boulanger. Chef Shawn has created a suburb menu to pair with these extraordinary Burgundies. This dinner will be a true deep dive into a classic region known for its unique, singular sites and the finest expressions of two of the most famous varietals in the world. This is a special menu for a special evening that is not to be missed.

Wine Tasting Menu
Upon arrival
2014 Domaine Genot-Boulanger Puligny Montrachet Nosroyes
 
First Course
Charred Anjou Pear
perail papillon, gougeres, banyuls
Paired with 2014 Domaine Genot-Boulanger Clos du Cromin Meursault and 2014 Domaine Genot-Boulanger Chassagne Montrachet 1er Cru Vergers

Second Course
Foie Steak
burnt apple, cinnamon raisin brioche, lingonberry, jus-gastrique
Paired with 2014 Domaine Genot-Boulanger Meursault 1er Cru Boucheres and 2014 Domaine Genot-Boulanger Mercurey 1er Cru Sazenay
 
Third Course
Herb Crusted Wild Boar Tenderloin
mint yogurt, wild mushroom fricasse
Paired with 2014 Domaine Genot-Boulanger Pommard 1er Cru Clos Blanc
 
Dessert
Apple Galette

Tickets are Approximately $155 per person ($80 for food and $75 for wine)
To RSVP contact Sharon at Amanti Vino

**Please note that we have a strict 48 cancellation policy for our wine pairing dinners.

Come Celebrate Valentine's Day at Laurel & Sage

Chef Shawn has created a special seasonal menu for the evening based on our best sellers and specials.  We will be serving a 4-course menu with options for $65 per person.  Reservations are accepted via phone at 973-783-1133 or email at shawn@laurelandsage.com.  All reservations require a credit card and we kindly ask for 48hr cancellation notice or your card will be charged.

Space is limited!

AMUSE

APPETIZERS (select one)

LOBSTER BISQUE - sherry, tarragon, chopped lobster    (GF)

JUMBO LUMP CRAB CAKE - granny smith slaw, green peppercorn tartar

BLACK KALE & SPROUTS SALAD - pancetta, pepitas, medjool dates, ricotta salata, grapefruit, pomegranate vinaigrette   (GF)

GREEN CURRY PEI MUSSELS - kefir, apple, coconut milk, chablis   (GF)

POMEGRANATE MOLASSES BRAISED SHORT RIB  - sweet potato, kimchi (GF)

CHILEAN SEABASS MAKI ROLL - papaya, jalapeno, trio dipping sauce

ENTREES (select one)

PRIME NY STRIP STEAK - chimichurri, crispy fingerlings, brussel sprouts (GF)

GRILLED ATLANTIC SALMON - cauliflower, Oregon foraged mushrooms, brown butter yuzu vinaigrette   (GF)

WILD MUSHROOM RISOTTO - black truffle butter, pine nuts   (GF)

SQUID INK LINGUINE – lobster, scallops, shrimp, mussels, tumeric-bouillabaisse

CAST-IRON SEARED LONG ISLAND DUCK BREAST - root vegetable medley fries, Madeira-bone sauce (seared foie gras $6 supplement)  (GF)

GINGER-SOY LACQUERED CHILEAN SEA BASS - hon shimeji ceviche, lobster dumplings, kombu mushroom consommé ($8 supplement)

DESSERT (select one)

BEIGNETS - lingonberry, dark chocolate, sea salt caramel

DARK CHOCOLATE PIGNOLI TART - almond-cocoa crust, caramel, sea salt, mascarpone

GELATO, SORBET, ICE CREAM - banana, dark chocolate, raspberry, vanilla, hazelnut, espresso chunk

Come Celebrate New Year's Eve at Laurel & Sage

We are excited to share our 2016 New Year's Eve details.  Chef Shawn has created special seasonal 4 and 5 course tasting menus to ring in the New Year. There are two seatings: 5:45pm (4-courses, $85) and 8:45pm (5-courses, $110).  Reservations accepted by phone 973-783-1133.  

All guests will be automatically entered in our raffle where we will be giving out Laurel & Sage gift cards and gifts from local vendors.

NYE Tasting Menu

Course I
AMUSE BOUCHE
 
Course II*
LAMB CHOP LOLLIPOP
parsnip, mint, purslane
or
OCTOPUS SALAD
celery root, apple slaw

Course III
GRILLED MAINE LOBSTER
cuttle fish linguine
or
PORCINI RAVIOLI
black truffle, duck confit

Course IV
OPULENT HALIBUT
cauliflower, black trumpet, blood orange
or
GRILLED NY STRIP
tuscan kale, celeriac gratin, foie-demi sauce, chimichurri, bearnaise

Course V
DARK CHOCOLATE PIGNOLI TART MASCARPONE GELATO
or
APPLE GALETTE

* Course II is available for the 8:45pm seating

We are thrilled to be hosting Sharon Severns of Amanti Vino and Thomas Fogarty Jr., of Thomas Fogarty Winery and his single vineyard Pinot Noir and Chardonnay.  Chef Shawn will be calling on his California roots to deliver a special menu for the evening.  For all California wine lovers, the Santa Cruz Mountains Appellation is one of the most exciting and under the radar growing regions in the country.  Don't miss this brilliant evening, perfect for old world and new world wine lovers alike.

LIMITED SEATING AVAILABLE!  ORGANIC & BIODYNAMIC PRODUCER!

Upon Arrival
2012 Thomas Fogarty Chardonnay Santa Cruz Mountains
 
First Course
Braised-Grilled Octopus
Celeriac-Apple Slaw
Paired with 2012 Thomas Fogarty Portola Springs Vineyard Chardonnay
 
Second Course
Brown Butter Quail
Wild Mushroom Risotto, Black Mission fig
Paired with 2012 Thomas Fogarty Santa Cruz Mountains Pinot Noir &
2012 Thomas Fogarty Wills Cabin Vineyard Pinot Noir
 
Third Course
Rendered-Crispy Duck Breast
Cardoon gratin, Tamarind au Poivre
Paired with 2012 Thomas Fogarty Rapley Trail Vineyard Pinot Noir
 
Dessert
Vanilla Shake & Churro

Tickets are Approximately $130 per person ($70 for food and $60 for wine)
To RSVP contact Sharon at Amanti Vino

**Please note that we have a strict 48 cancellation policy for our wine pairing dinners.

Join us for a very special wine pairing dinner with Amanti Vino as we welcome Giovanni Pasquero Elia, winemaker & proprietor of Azienda Agricola Paitin, and his stunning expressions of Nebbiolo to Montclair. This winery, one of the oldest estates in Piedmont, dates back to 1796. All of Giovanni’s wines are absolutely extraordinary with each expression a true masterclass in classic Piedmont terroir. His greatest bottlings are his three distinct Barbaresco crus that are a must try for any lover of traditional Nebbiolo.  Chef Shawn has created a spectacular Tuscan Italian menu for the evening drawing on his days from Delfina, one of San Francisco's top rated restaurants.

Upon Arrival
2014 Paitin Arneis Vigna Elisa
 
First Course
Charcuterie
prosciutto, ribiola, olives
Paired with the 2013 Paitin Langhe Nebbiolo
 
Second Course
Mushroom Risotto
creamed spinach
Paired with 2012 Paitin Barbaresco Serra and 2010 Paitin Barbaresco Vignes Vecchie
 
Third Course
Grilled Strip Steak
panzanella, foie demi
Paired with 2001 Paitin Barbaresco del Sori’ Paitin vs 2012 Paitin Barbaresco del Sori’ Paitin
 
Dessert
Pignoli Tart
dark chocolate & mascarpone gelato

Celebrate Mother's Day at Laurel & Sage

We are excited to share our 2016 Mother's Day details.  We will be open for both brunch and dinner.  Chef Shawn has created special seasonal menus to treat Mom. There are three pre-fixe brunch ($32pp) seatings: 10am, 12pm, & 2pm and our new spring dinner menu is offered a la carte from 4pm - 7pm. Outdoor garden style dining available if weather permits. 

Space is limited! For reservations call 973-783-1133 or email shawn@laurelandsage.com

As a special thank you for all the wonderful things you do, all Moms will receive a special gift from Laurel & Sage

Brunch Menu - start with fresh seasonal fruit salad & homemade biscuits, coffee & juice included

Taylor ham benedict- seared taylor ham, hollandaise, english muffin, homefries     

Jumbo lump crab cake benedict - hollandaise, english muffin, homefries

Smoked salmon omelet - caviar, capers, crème fraiche, homefries   

Wild mushroom omelet - gruyere, spinach, home fries

Cinnamon raisin french toast - Smoked apple wood thick-cut bacon or chorizo
  
Buttermilk Blackberry pancakes - Smoked apple wood thick-cut bacon or chorizo

BBQ bacon cheddar burger - truffle-parmesan steak fries, mista salad or napa slaw  

Lobster roll - apple wood smoke bacon, pickled cucumber-ginger, chips

Crispy soft shell crab BLT - dijon-yuzu vinaigrette, duck fat fried potato chips  

Kids menu available for $14

Chicken fingers and fries
Mac and cheese
Eggs any way
Buttermilk pancakes
Cinnamon raisin french toast
Cheese  burger
Grilled cheese

We are thrilled to be hosting one of Amanti Vino's all time favorites, Luca Roagna, who is one of the finest producers of uber-traditional Barolo and Barbaresco.  He represents the upper echelon of winemaking talent not only in Piedmont, but in the entire world.  Chef Shawn has created a spectacular Tuscan Italian menu for the evening drawing on his days from Delfina, one of San Francisco's top rated restaurants.

This is a not to be missed event - Limited Availability!

Upon Arrival
2010 Roagna Langhe Rosso
 
First course
Duck Confit Ravioli
caramelized mushroom, black truffle emulsion
Paired with 2008 Roagna Barbareco Paje vs 2010 Roagna Barbaresco Paje
 
Second course
Lamb Ragu
semolina pappardelle, goat cheese
Paired with 2005 Roagna Barolo Pira 2005 (Magnum) & 2010 Roagna Barolo Pira
 
Third course
Veal Chop
panzanella, gorgonzola, foie demi
Paired with 2006 Roagna Barolo “Vigna Rionda”
 
Fourth course
Chocolate Sampling
Paired with NV Roagna Barolo Chinato

Tickets are Approximately $165 per person ($70 for food and $95 for wine)
To RSVP contact Sharon at Amanti Vino

Amuse Bouche
NV Bereche Brut Reserve Champagne
           
First Course
Cast-Iron Seared Diver Scallops
parsnip, asparagus, pickled pearl onion, fines herb coulis
Paired With 2013 Rollin Pernand Vergelles Blanc “Cloux”
 
Second Course
Brown Butter Quail
chicory, Granny smith, pomery sauce
Paired with 2011 Foulot Mercurey Rouge 1er Cru and 2013 Duroche Gevrey Chambertin
 
Third Course
Grilled Hanger Steak
spinach-broccoli gratin, fingerlings, chimichurri
Paired with 2008 Levet Cote Rotie "La Chavaroche" 2008 and 2008 Chateau Haut Segottes St Emilion
 
Dessert
Beignets
lingonberry jam, dark chocolate, vanilla creme anglaise

Tickets are Approximately $125 per person ($65 for food and $60 for wine)
To RSVP contact Sharon at Amanti Vino at sharon@amantivino.com

Upon arrival
2014 Wilde Farm Rosè
 
First Course
Hamachi Crudo
Meyer lemon zest, opal basil, scotch bonnet oil, plantain
Paired with 2014 Wilde Farm Chardonnay
 
Second Course
Cast-Iron Seared Duck Breast
huckle berry bone sauce, parsnip, field greens
Paired with 2014 Wilde Farm Donnelly Creek Pinot Noir
 
Third Course
Grilled Lamb Chops
pepita crusted asparagus, sweet anchovy-chimichurri
Paired with 2014 Wilde Farm Bedrock Heritage & 2013 Wilde Farm Cardiac Hill Syrah
 
Dessert
Banana Chocolate Bread Pudding
mascarpone gelato

Tickets are Approximately $115 per person ($65 for food and $50 for wine)
To RSVP contact Sharon at Amanti Vino

Upon Arrival
Bubbly TBD
 
First course
Crispy Mediterranean Dorade Filet
lentil salad,eggplant caviar, lemon-truffle emulsion
Paired with 2012 Passopisciaro Guardiola Blanco
 
Second course
Cider Glazed Arista of Pork
wild baby arugula, pickled shallots, polenta parfait
Paired with 2012 Passopisciaro Rosso IGT & 2011 Tenuta di Trinoro Franchetti
 
Third course
Short Rib Risotto
creamed spinach, horseradish
Paired with 2011 Tenuta di Trinoro Le Cupole, 2011 Tentuta di Trinoro Magnacosta, and 2011 Tenuta di Trinoro Rosso
 
Dessert
Pumpkin-Spice Cheese Cake in a jar
cinnamon chantilly, graham crust

Cost:  Approximately $165 per person ($75 for food and $90 for wine)

Limited Availability!!!
To RSVP contact Sharon at Amanti Vino

About

Chef Shawn and Laurel & Sage are excited to be a part of this year's Crew vs. Brew event.  Five local top chefs each bring you a delectable course to be paired with both wine and beer.  Then you be the judge - which pairs best!

Menu

Reception
Amuse Bouche  
(Four delicious nibbles)
 
1st Course
Chili Rubbed Swordfish
w/ Sweet Potato Crab Meat-Scallion, Tri-citrus Beurre Blanc
Chef: Shawn Paul Dalziel (Laurel & Sage)
Paired with Firestone Walker Bretta Weisse vs. TBD
 
2nd Course
Homemade Penne Pasta in Lamb Ragout
w/ Goat Cheese, Kalamata Olive, Basil Pesto.
Chef: Ariane Duarte (Ariane Kitchen + Bar)
Paired with Firestone Walker DBA vs. TBD
 
3rd Course
Roasted Chicken Breast
w/ House-made Smoked Cremini Mushroom Sausage, Magnalitsa Bacon, Brussels sprouts, Kabocha pumpkin, whole grain mustard
Chef: Corey Heyer (Bernard’s Inn)
Paired with Firestone Walker Agrestic vs. TBD
 
4th Course
Meat Course
Chef James Laird (Restaurant Serenade)
Paired with Firestone Walker Reginald Brett vs. TBD
 
Dessert
'Stout Forest'
Oatmeal Stout Cake, Milk Chocolate Cream, Dark Chocolate Oat Crumble, Preserved Sweet and Sour Cherries
Chef: John Sauchelli (Maritime Parc)
Paired with Firestone Walker Velvet Merlin vs. TBD

Tickets are $170 per person and are available on the Amanti Vino website.  This charitable event donates all proceeds to Intensive Therapeutics, an organization specializing in occupational therapy for children with special needs.

Upon Arrival
2014 Piaggia Rosato "Viti Dell'erta"
 
Amuse Bouche
Croissant
Butter-honey-lavender salt
 
First Course
Green Curry Mussels
Coconut Milk, white burgundy, apple
Paired with Agrapart Blanc de Blanc 7 Crus Champagne
 
Second Course
Brown Butter Quail & Poached Egg
Celery root, chickory, gougeres du Langres, fondue
Paired with 2005 Lopez de Heredia Rioja Gravonia Blanco
 
Third Course
Crispy Branzino Filet & Ratatouille
Cockles-cured lemon-turmeric
Paired 2013 Domaine Vincent Latour Meursault “Cuvee St. Jean”
 
Fourth Course
Steak Bearnaise
Chimmichurri, medley fries
Paired with 2012 Passopisciaro Contrada Rampante
 
Dessert
Hazelnut-Mocha Pot de Creme

To RSVP contact sharon@amantivino.com