Wed & Thurs, April 15th & 16th
Spring into the Sea VIEW MENU

Spring might have started with snow here in New England, but that doesn't mean we can't put the never-ending winter behind us. Come help warm it up at T.W. Food, and join us for a two night celebration of coastal seafood and fresh spring produce! Indulge in oysters, uni, ramps and spring stone fruits, with optional wine pairings. (Vegetarian options available upon request.)
6 Courses / $95 Wines Paired / $55

Sunday, May 10th
Mother's Day VIEW MENU

While we are of the firm belief that it should be Mother’s Day every day, we’ve prepared a three-course brunch menu to celebrate the special lady that brought you into this world. Enjoy some coffee (or mimosas) with our house-made baked goods, Salmon Benedict, or pan-roasted Sole!
3 Course Prix Fixe Menu, $45 per person, 10am-2:30pm

March 24 PRIORAT
April 14 PINOT
April 28 CHABLIS

Tuesday, April 14th

It all started with Burgundy. As chance would have it, the climate and conditions were perfect producing Pinot Noir, which would become the drink of kings. Largely thanks to its great, complex taste (and also some genetic mutation), the grape has spread all over the world in other varieties. Although France still produces great Pinot noirs, other parts of the world, Old and New, produce terrific tasting Pinot Noir, Pinot Gris, and Pinot Blanc.

Tuesday, April 21st
Australia/New Zealand VIEW MENU

Only behind Italy, Spain, and France, Australia is the world’s fourth largest wine producer – not bad for a country founded by a bunch of cast off convicts! In fact, the original settlers of Australia and New Zealand brought their grapevines with them on the journey, so even if the land was unfamiliar, at least they’d have some good wine to drink there. While the region is mostly known for Shiraz, Australia and New Zealand also produce plenty of other varietals including Cabernet Sauvignon, Chardonnay, and Merlot, just to name a few.

Tuesday, April 28th

Just as Chablis stays isolated from the rest of her Burgundy neighbors to the south, the Chardonnay that region produces is widely thought of as superior to the rest of the winemaking world. The Kimmeridgian soil, a mix of gray limestone and focalized oyster shells, gives the wine its distinct ocean-like minerality.

Tuesday, May 5th
Mediterranean VIEW MENU

Grape growing has existed in the Mediterranean since farming became a thing in the Neolithic age more than 6,500 years ago. In some ways, not much has changed in the Mediterranean. The region is still dominated by small wine producers who grow grapes without any goal of taking over markets or economies; they simply grow grapes and make wine because that’s what their ancestors did thousands of years before them.

Tuesday, May 12th
Portugal VIEW MENU

When one thinks of Portuguese winemaking, Port often comes to mind (and for good reason too). While the sweet fortified wine might be the country’s poster child, Portugal produces of hundreds of red varieties, and also their signature white, Vinho Verde. Many of Portugal’s wines were exported across the Roman Empire to be enjoyed by everyone, and the demand is still present today.