First Course
House grounded Akaushi tenderloin meatball served in a classic French tomato ragù and gratinéed with shaved Parmigiano Reggiano.
Second Course
Crisp hydroponic romaine lettuce and grilled Texas peaches mixed with roquefort cheese and candied walnuts dressed in a cabernet wine and shallot vinaigrette.
Third Course
Bourbon and brown sugar cured pork chop paired with roasted sweet potato and brown butter gratin topped with black garlic bourbon molasses.
Fourth Course
Callebaut chocolate mousse infused with amaretto liqueur and topped with elderflower zabaglione.
$60
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.
Enter your email to get information about our weekly specials and other great events!
