First Course
House grounded Akaushi tenderloin meatball served in a classic French tomato ragù and gratinéed with shaved Parmigiano Reggiano.
Second Course
Crisp hydroponic romaine lettuce and grilled Texas peaches mixed with roquefort cheese and candied walnuts dressed in a cabernet wine and shallot vinaigrette.
Third Course
Bourbon and brown sugar cured pork chop paired with roasted sweet potato and brown butter gratin topped with black garlic bourbon molasses.
Fourth Course
Callebaut chocolate mousse infused with amaretto liqueur and topped with elderflower zabaglione.
$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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