First Course
Fresh shrimp sautéed in a chardonnay and garlic lemon butter sauce gratinéed with Parmigiano Reggiano cheese and served with grilled French baguette.
Second Course
Fresh baby spinach and arugula mixed with fresh strawberries, toasted pistachio, and creamy goat cheese dressed in a white balsamic and honey vinaigrette.
Third Course
Ten ounces tender prime strip loin crusted in tellicherry peppercorns and accompanied with Wagyu tallow fried marble potatoes and roasted butternut squash puree topped with our brandy pepper corn cream sauce.
Fourth Course
Caramelized peaches slow cooked in bourbon, brown butter, and maple custard served with our house vanilla gelato.
$65
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.
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