First Course
Fresh Ahi Tuna mixed with shishito peppers, pickled baby cucumbers, and blistered tomato furikake seasoning marinated in a mango vinaigrette and topped with a sweet pepper jelly.
Second Course
Fresh local greens mixed with elderflower infused macerated berries, gorgonzola cheese, and dressed in an elderflower vinaigrette.
Third Course
Texas redfish blackened in our signature essence spice blend set on a bed of jasmine trinity rice and topped with shrimp étouffée sauce.
Fourth Course
A mix of croissant and brioche bread fried in brown butter and placed in a bourbon and caramel custard. Served with our house made creme brûlée gelato and bourbon glaze.
$60
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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