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Private Parties & Events

Host your next event at Summer Winter where we can accommodate up to 32 of your special guests in our main seating area and up to 16 guests in our two semi-private areas. Make your event one to remember with customized menus inspired by our award-winning chefs Clark Frasier and Mark Gaier and prepared with fresh ingredients from our four-season greenhouse. Complimented with fresh seafood options from our Oyster bar and our 100 wines by the bottle and 20 wines by the glass, your event is sure to be perfect down to the last detail.  To book your next event with us, call 781-221-6643.

Tuesday Tasting Menu

Please join us for our Tuesday tasting menu.

 Every Tuesday evening begining on Tuesday, April 8, enjoy a three course dinner for $35.00 per person.

 

Monthly Wine Dinner

Tuesday, May 27^th

Summer Winter Restaurant is pleased to announce an exclusive dining engagement with winemaker/owner, George Shinas, of Shinas Estate.

Situated in northwest Victoria (in South Eastern Australia), this region is known for its Mediterranean-like climate, classic wines and great food. The first vines were planted in the region in 1886 and by 1898 vine planting commenced on the Estate.  With eight generations of grape growing and wine producing experience, George Shinas draws on time honored traditions to produce premium hand-crafted wines.  Shinas Estate's pursuit of perfection and dedication to quality results in just two wines:  Guilty Shiraz and Innocent Viognier (referring to George Shinas' career as a judge in his hometown of Mildura, Victoria). 

Both of these phenomenal wines, along with two "mystery wines" that Mr. Shinas will be bringing with him, will be paired with offerings from Summer Winter Chef de Cuisine Jim Gallagher.  (The menu and specific pairings for the dinner will be posted shortly.)

Price per person will be $100.00 including tax and gratuity.  Seating is in our Private Dining Room and space is very limited.  Dinner will begin promptly at 7:00.

Menu

 

Shinas Wine Dinner

1^st Course

Butter Poached Lobster, New Potato Salad, Lobster Hollandaise

2^nd Course

Truffled Mushroom Agnolotti with a Chanterelle Puree

3^rd Course

Roasted Rack of Lamb, Squash Blossoms Stuffed with Artichokes, Herbed Cous Cous, Lamb Jus

4^th Course

Napolean 

Phyllo, Pastry Cream, Raspberry, Lemon Custard Ice Cream