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
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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