First Course
House-made ravioli stuffed with slow braised lamb leg and mirepoix vegetables, served with a savory lamb espagnole sauce.
Second Course
Arugula, spinach and caramelized parsnips mixed with a smoked apple vinaigrette, topped with bleu cheese crumbles, dried cranberries and candied pecans.
Third Course
Pan seared American red snapper served with sautéed eggplant, zucchini and Spanish chorizo, topped with a sundried tomato pesto sauce and julienned crispy leeks.
Fourth Course
A classic French dessert, rich and buttery upside-down caramelized green Anjou pear tart, served with a sweet molasses quince house-made 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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