First Course
Cucumber filled with a mixture of crab, vegetables, cream cheese and spices garnished with fresh parsley and tobiko.
Second Course
Locally grown hydroponic lettuce dressed with a white peach vinaigrette, topped with toasted walnuts, dried apricots and feta cheese.
Third Course
Pan seared striped bass a la barigoule, made with slow braised mirepoix and artichoke, garnished with red oil and chives.
Fourth Course
A light and airy chocolate mousse served with macerated strawberries and whipped cream.
$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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