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
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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