First Course
Fresh shrimp sautéed in a chardonnay and garlic lemon butter sauce gratinéed with Parmigiano Reggiano cheese and served with grilled French baguette.
Second Course
Fresh baby spinach and arugula mixed with fresh strawberries, toasted pistachio, and creamy goat cheese dressed in a white balsamic and honey vinaigrette.
Third Course
Ten ounces tender prime strip loin crusted in tellicherry peppercorns and accompanied with Wagyu tallow fried marble potatoes and roasted butternut squash puree topped with our brandy pepper corn cream sauce.
Fourth Course
Caramelized peaches slow cooked in bourbon, brown butter, and maple custard served with our house vanilla gelato.
$65
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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