Cost: $65 per person in advance; day-of-admission, $75, cash only at the door. The event starts at 6:30 p.m. Doors open at 6 p.m.
The menu from chef Herbert Aigner includes seviche of scallops and shrimp (with the 2009 Martha Clara Chardonnay); veal scallopini forestiere with roasted red potatoes and broccoli rabe (with the Five-O red blend); rigatoni with crisp eggplant, mozzarella and tomato fondue (with the 2009 pinot noir); lettuce salad with raspberry vinaigrette (with the Five-O rose); peach sorbet (with the 2010 riesling); and a pear tartlet (with Ciel dessert wine).
Plattduetsche Park is at 1132 Hempstead Tpke., Franklin Square; 516-354-3131.