Chef’s Table Dinner Series are dinner events that happen at Flag Hill, Summer 2020 will feature outdoor/vineyard-side dinners! These dinners are 4-course dinners, with each course being paired with a wine/spirit/cocktail.
Dinner reservations are $65 per person of which includes the 4-course dinner, wine/spirit/ or cocktail pairings with each course, tax and hospitality.
Chef’s Table Dinner details:
*Your ENTREE CHOICE and any needed dietary restriction into along with your payment (Credit Card) info must be provided BY FRIDAY JULY 3, prior to the dinner
1. Price for the event is $65 per person, including tax and gratuities.
2. For reservations, please call 603-659-2949, 9am – 5pm or email anytime to EVENTS@flaghill.com
3. Please include the following information:
o Your Name, Contact Phone & Email along with: Number of people for the reservation
o Credit Card Number (please do not email credit card numbers, please call those in separately)
o Any dietary restrictions
4. Reservations will be taken until capacity is reached.
5. Reservations may be canceled through 7/3/20. Any cancellations after this time period will be charged at $25 per person. If you/we are able to fill the seats, there will be no charge. All Credit Card payments will be processed starting on THURSDAY 7/9
Arrival Time / Dress Attire / Format:
1. You may arrive 15 minutes before the event (of which begins at 6pm) so enjoy a beverage from the cash bar.
2. The gift store will be open at last call for anyone looking to purchase any Flag Hill products.
3. Most guests come dressed in business casual and/or nice jeans with a dress shirt or top.
are you experiencing COVID-19 symptoms, including:
b. Respiratory symptoms such as sore throat, runny nose, nasal congestion,
cough, or shortness of breath
c. General body symptoms such as muscle aches, chills, and severe fatigue
d. Changes in a person’s sense of taste or smell
e. If you answered yes to any of these questions, please do not put our employees and other guests at risk and come back another day when you feel better.
Chef’s Table July 11, 2020
Crispy Rice Noodle wrapped Shrimp
fresh shrimp wrapped in rice noodles and fried until crispy accompanied by raspberry balsamic sauce
Paired with Sparkling Cayuga with Raspberry liqueur and a squeeze of citrus
Charred Corn & Chorizo Salad
Grilled corn and spicy chorizo on a bed of nappe cabbage, romaine, and shredded carrots topped with creamy poppy seed dressing
Paired with NH Sidecar
Entrees (choose one)
all entrees accompanied by cheddar scallion grit cake & sautéed asparagus
Wild Rice stuffed Statler Chicken
bone-in statler chicken breast filled with wild rice stuffing and drizzled with pomegranate glaze
Paired with Cayuga
Chermoula Bistro Steak
seasoned grilled teres major steak finished with a fresh-made herbed, garlic, warmed spiced sauce
Paired with Marechal Foch
Grilled Eggplant Caprese Stack
grilled eggplant layered with fresh sliced tomato and mozzarella and pesto sauce
Paired with Flag Hill White
Key Lime Tart
homemade key lime tart topped with fresh whipped cream
Paired with La Crescent