Raglan Road: Tables In Wonderland Dining Experience

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Raglan Road Irish Pub Presents: The Tablees in Wonderland

Summer Solstice Signature Dining Experience 

with Master Chef Kevin Dundon

 

Date: Thursday June 20th 2013
Time: 6.30pm
Dress Code: Smart Casual
Price: $95.00, plus tax and gratuity

Tables in Wonderland Discount Accepted

 

To book your Reservation please call 407-938-0300

 

Master Chef Kevin Dundon of Raglan Road Irish Pub and Restaurant has created a tantalizing menu incorporating fresh seasonal flavors for a special Summer Solstice Signature Dinner which takes place on the 20th of June. Enjoy a sumptuous five course menu paired with the finest wines that have been expertly chosen to complement and enhance the delicious flavors of each dish. Chef Kevin adds his unique style and flair to the menu combining his passion for freshness and simplicity.

The Summer Solstice marks the official start of the summer in the Northern Hemisphere and has long been associated with ancient summer customs and traditions. It is often the time of the first harvest and when plants and herbs planted during the spring equinox were collected hence a celebration of nature’s bounty. In ancient times the Summer Solstice was hugely significant; it was a time when the power of the Sun was at its highest and crops & fields were blessed to ensure a good harvest.

Celebrations take place across many parts of Europe dating back thousands of years. Most involve festivals, maypole dances, lighting of bonfires, feasting and celebrations. The Summer Solstice is such a joyous and magical occasion celebrated for centuries. We hope you can join us for a truly memorable dining experience. For more information, please visit http://www.raglanroad.com/summer-solstice-signature-dinner.

 

Menu Offerings:

 

Appetizer

Platter of Chicken Filet Terrine & Duck Liver Pate with Summer Chutney, Assorted Crostini and Pickled Vegetables
Rosenblum Rockpile Vineyard Zinfandel 2009

 

Soup

Duet of Potato Soup with a Champagne Splashed Oyster
Steffina di Notte & Guinness Black Velvet

 

Fish Course

Crispy Dungarvan Pale Ale Battered Atlantic Monkfish with Sea Salted Golden Chips
Dungarvan Pale Ale

 

Main Course

Sage Butter Roasted Poussin with Lemon Scented Potato Puree, Braised Cabbage and Natural Jus
Chorey-Les-Beaune, Domaine Tollot-Beaut, 2010

 

Dessert

Strawberry Fields Forever
Chandon Rose

 

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