First Course
Herb whipped cream cheese with smoked salmon, fresh dill and blistered cherry tomatoes, served with grilled bruschetta.
Second Course
Local True Harvest romaine lettuce tossed in an avocado dressing, topped with Grand Marnier infused currants, feta cheese, and house-made croutons.
Third Course
Allen Brothers 6oz bone-in filet set on carrot purée and pan seared fingerling potatoes, finished with a cognac and peppercorn sauce.
Fourth Course
Light and fluffy White chocolate and basil mousse served with seasonal berries.
$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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