Le Champ de Fleurs by Stone Soup Cottage taking reservations for exclusive December dinners on November 4 at 7 a.m. (Updated, with menu and price)

Prior dinners at Stone Soup have sold out within minutes.

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Le Champ de Fleurs by Stone Soup Cottage will be taking reservations for its upcoming limited dinner series, centered around the food and wine of Tuscany. For three weekends in December, including New Year’s Eve, the award-winning restaurant will offer a five-course menu with wine pairings.

"Our past dinners have sold out within minutes," says co-owner Carl McConnell. "The announcement sent out today has already generated over 300 emails." Reservations can be placed on the events page of the restaurant’s website beginning at 7 a.m. on November 4 for the following dates: December 9, 10, 16, 17, 30, and 31. 

Owners Carl and Nancy McConnell recently traveled to Tuscany on a scouting trip, and the menu will be based in part on that expedition, including white truffles, Brunello di Montelcino, and other Tuscan wine vintages. The full menu and dinner price will be unveiled when reservations become available.

Situated in a charming restaurant cottage in Cottleville, where a 1930s barn from the Wiese family farm was dismantled and repurposed as part of the restaurant years ago, Stone Soup shifted from regular tasting dinners to special events and limited dinners this June. The lauded food and drink, the charming setting, and the James Beard Award-nominated hospitality are considered nonpareil in the area. 

Update: See menu below. The price is $295 per person excluding tax and 22% service charge ($383.35 per person all in).  

Passed Canapés

Tuscan Crostini with Chicken Liver Pâté and White Truffle

Shaved Italian Fennel Salami with Olive Tapenade and Taleggio Puff

Served with Sparkling

First Course

Cacciucco alla Livornese served with Grilled Tuscan Bread

Wine Pairing: 2018 Castello Di Volpaia Chianti Classico Riserva

Second Course

Housemade Pasta with Fresh White Truffles and Cream

Wine Pairing: 2015  Poggio Rubino Brunello Di Montalcino

Third Course

Poached Egg with Spinach, Romano and Smoked Rabbit Ragu

Wine Pairing:2017  Poggio Rubino Brunello Di Montalcino

Fourth Course

Steak Florentine with White Beans and Porcini Mushrooms

Wine Pairing: 2018 La Caccia di San Giovanni -Toscana Rosso   

Fifth Course

Espresso and Sweet Cream Gelato with Pizelle

Coffee Service and Select Digestivos

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