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
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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