First Course
Slow cooked wagyu beef with herbs, spices, tomato sauce and pasta, all baked in a cassoulet dish.
Second Course
Local hydroponic spring lettuce and baby spinach tossed in a blood orange vinaigrette, topped with toasted walnuts, thinly sliced serrano ham, and tequila cheddar cheese.
Third Course
Seared Ora King Salmon served with candied tomato jam and grilled honey glazed carrots, finished with a fish velouté.
Fourth Course
Toffee and white chocolate bread pudding baked in a cast iron pan, served with vanilla gelato.
$59
Aromas of tangerine and ripe melon lead to flavors of peach and apricot, balanced acidity and juicy honeysuckle accent the finish with a hint of hazelnut.
This traditional Parenchère blend is generally very fleshy, with a very deeply colored robe. Characterized by a good balance between fruit and tannin, it displays distinct red fruit aromas with a long, sustained finish.
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