First Course
Creamy chicken breast and potato dumpling soup, made with mirepoix, herbs and spices, garnished with red chili oil and fresh chives.
Second Course
Local hydroponic baby gem lettuce, tossed with a creamy garlic and onion dressing, topped with croutons, ricotta cheese and roasted pistachios.
Third Course
Pan seared, crispy, butterflied Mediterranean branzino served with charred bok choy slaw, dressed in a red chimichurri vinaigrette, and a caramelized parsnip purée.
Fourth Course
Martini glass layered with creamy banana mousse, short bread cookies and Chantilly cream, garnished with a banana tuile and banana slices.
$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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