Chef Craig Cyr,

The Wine Cellar & Bistro
Craig Cyr has been lauded by the press for his prowess in the kitchen, and The Wine Cellar & Bistro’s wine list makes headlines, too. The restaurant has been honored by Wine Spectator magazine for the last four years for having one of the most outstanding selections of wine in the state. For his Wine & Food Festival menu, Cyr will showcase locally produced cheeses from Goatsbeard Farms.

The Wine Cellar & Bistro

1st Course: Half shell oyster with yuzu vinaigrette, yellow tomato gazpacho with Goatsbeard goat cheese tuile and purple potato blini, goat creme fraiche and American caviar

2nd Course: Goji berry glazed Patchwork pork tenderloin, creamed grits with Goatsbeard Munster and gingered carrot & jicama slaw

3rd Course: Wild Salmon Tasting:
-Ceviche with mango, roasted pepper, key-lime cilantro
-Hot smoked with truffled parsnip brulee and purple basil
-Baked with shitake, dill and Goatsbeard Walloon and asparagus vichyssoise

4th Course: Grilled Wagyu Kobe ribeye with Goatsbeard bleu sauce, candied olives, summer squash, French beans and sweet onions

5th Course: Baked Goatsbeard camembert in pastry with MO peaches, berry compote and three-mint pecan pesto