TIDES & TRADITIONS
CHEF CHARLEY DONNELLY PRESENTS:
The Shore
Trio of Connecticut Shellfish: Oyster, Clam, and Scallop
Pairing: Nino Franco 'Rustico' Prosecco Superiore
The Beach
Quail with Nettle, Beans, and Beach Plum
Pairing: Flowers Chardonnay Sonoma 2023
The Town
Green Crab, Stracciatella, Spring Greens, Calabrian chili
Pairing: Leon Beyer, Pinot Noir, Alsace 2019
The City
Duck Confit with Wild Mushrooms, Ramps, and Mustard
Pairing: Villota Estate Grown Rioja 2020
Home
Sticky Toffee Pudding with Dates, Walnut, and Mom’s Caramel
Pairing: Donatella Cinelli Colombi, Vin Santo Del Chianti, Italy 2009
CHEF CHARLEY DONNELLEY
Chef Charley Donnelly was born and raised in Connecticut, where he learned to cook from his mother and grandmother during the holidays. After working his way around New York, Charley made his way to Soho favorite, Charlie Bird, as well as the acclaimed Gramercy Tavern (1 Michelin Star). Charley is passionate about feeding the communities around him and continues to cook professionally as a private chef.
