First Course
Fresh gnocchi with a Champagne Brie sauce along with cherry tomatoes, asparagus and leek powder.
Second Course
True Harvest Spring Mix lettuce tossed in a quince vinaigrette, topped with shredded goat cheese, brown butter glazed apple rings, and candied pecans.
Third Course
Grilled halibut set on French tomato sauce and corn maque choux, finished with a red oil.
Fourth Course
Pistachio biscotti served with mint and rosemary ice cream and cinnamon spice crumble.
$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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