First Course
Honey soy braised short rib with a cabbage and poblano salsa criolla, along with baby cucumber and locally grown pea tendrils.
Second Course
Charred romaine lettuce and frisée tossed in a preserved Meyer lemon jam, topped with toasted walnuts, Greek feta cheese and candied lemon curls.
Third Course
Pan seared striped bass served with lentils du Puy ragout, braised French lentils with mirepoix, herbs, spices, and duck pancetta, finished with citrus oil and fresh chives.
Fourth Course
A layered dessert with puff pastry, cranberry marmalade and whipped cream cheese dusted with powdered sugar.
$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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