Seasons at Ocean House is continuing its recently launched prix-fixe specialty dinners next Wednesday, Jan. 12.

This month, chef Champe Speidel of Persimmon (Bristol, RI) is preparing a three-course meal highlighting the restaurant’s mission of featuring local ingredients – a Jerusalem artichoke, mushroom, and sausage soup; Hopkins Farm lamb prepared four ways; local greens and vegetables; and two desserts featuring native apples and herbs.

Tim Locke, regional manager of Hess Collection Vineyards of Napa Valley, has chosen a selection of wines to accompany both the hors d’oeuvres that begin the evening and the meal itself. The cost is $75 per person not including tip or tax.

Space is limited to thirty, and interest is strong, so call (401) 584-7000 to reserve your seat. If you find it sold out, act quickly to sign up for future Farm & Vine dinners under the guidance of local chefs, now scheduled for February 2, March 2, and April 22.

Read about Seasons' commitment to sustainability in The Day's restaurant review.