Hot Date at Tarry Lodge

Tarry Lodge is offering a twist on the usual seven fish parade. Instead of a tableful of individual plates, Chef Andy Nusser is slinging seven fishes in three courses (plus non-fish dessert). Best of all, all three courses are offered with the sophisticated Tarry Lodge winepairings that earned the restaurant a Wine Spectator Award of Excellence. Here’s what to expect: lobster carpaccio with puntarelle, pomegrantes and bottarga (Flor Proseco Rose NV), baccala ravioli with rock shrimp and scallions (Bastianich Vespa Bianco 2007), orata with cockles, Taylor Bay scallops and pancetta (Brandini Dolceto d’ Alba Sivian 2007). And for dessert, clementine crema with biscotti (Giannni Doglia Moscato d’ Asti 2009). $60 per person, $85 with wine.