The cost of the Sept. 29 dinner is $75 per person. Dinner will start at 5:30 p.m. in a private dining room.
Chef Noah Schwartz's menu includes curried local carrot-apple-ginger soup, butternut squash gnocchi, seared pepper-crusted Montauk tuna, red-wine braised short ribs, and poached pears from Wickham's Fruit Farm.
The wines to be poured include Bedell's 2012 Gallery, an outstanding white; and the 2010 Musee, the winery's top red; the 2012 sparkling rose; and the fine 2012 cabernet franc. The 2012 Corey Creek Gewurztraminer will be served with the soup.
This is part of series of wine dinners slated at Noah's.
Noah's, 136 Front St., Greenport; 631-477-6720.
Bedell Cellars, 36225 Main Rd. (Route 25), Cutchogue; 631-734-7537.