First Course
Bacon wrapped quail braised in brandy and served with lentils du puy cooked in a salmis sauce.
Second Course
Roasted sweet corn kernels mixed with crisp romaine lettuce, red onion, avocado, sweet bell peppers, grape tomatoes, and diced egg topped with smoked cheddar and dressed in a champagne vinaigrette.
Third Course
Pork tenderloin stuffed with golden raisins, green apples, and spinach accompanied by creamy Parmigiano Reggiano orzo pasta complemented with a chardonnay rosemary and Dijon mustard sauce.
Fourth Course
Angel food cake topped with orange citrus cake glazed with Grand Marnier and garnished with candied oranges and fresh berries.
$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!
