At Addison, Chef William Bradley will create an extravagant celebratory Seven-Course Menu served from 5:30 to 9 p.m. Courses will include Kumamoto Oysters or Sea Scallops; Charred Kampachi or Brittany Turbot; Ravioli with potato puree and oxtail consomme; Porc Sale “Fuille de Brick” with cabbage confit or Lamb en Persillade with ricotta gnocchi; Cabot Cheddar Reserve; Pomegranate Sorbet; and Pain D’Ã‰pice.
$230 per person, $400 with wine pairings, exclusive of tax and gratuity.
Credit cards are required and collected at time of reservation.
Cancellations made within 72 hours of the scheduled reservation will be charged $75 per person on the credit card provided.