Before summer ends, Milton Cuisine & Cocktails is having its last hurrah of the season with its Summer Wine Down Dinner. Located in the bar area, the dinner features a five-course menu from executive chef Dean Wenzel paired with wine from Oregon’s R Stuart & Co. Winery.

Tickets are $140 per person plus tax (including gratuity), and there are only 60 seats available. Tickets may be purchased online.

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MENU:

First Course

Sweet potato gnocchi with shaved coconut, roasted marshmallow, almond liqueur, brown butter broth and toasted almonds

R. Stuart “Bubbly” Champagne

Second Course

Pan-seared scallop cakes with a potato puree, braised squash, pickled celery, green onions and lemon dill cream

R. Stuart “Post Card” Rosé

Third Course

Swordfish over a ginger fennel slaw with maple-poached pear and tarragon cream sauce

R. Stuart “Big Fire” Pinot Gris

Fourth Course

Braised chef-cut steak in a roasted tomato sauce with smoked créme, fried shallots and grilled baguette

R. Stuart “Vignette” Pinot Noir

Fifth Course

Lemon Meyer panna cotta with raspberry coulis and fresh fruit

R. Stuart “Klipsun” Dessert wine