First Course
A traditional French fish stew, made with aromatics like onion, leeks, garlic, thyme and saffron, served with carrots and red potatoes, garnished with parsley.
Second Course
Hydroponic spring mix lettuce tossed in a blood orange vinaigrette, topped with feta cheese, toasted pine nuts and polenta croutons.
Third Course
Grilled black grouper served with fish fumet braised Bok choy, served with a maque choux made from Texas sweet corn, sweet peppers and zucchini, finished with a pomegranate gastrique.
Fourth Course
French custard made from cream, sugar, eggs and gelatin, served with macerated seasonal berries and baked meringue.
$59
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.
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