First Course
Grilled Texas quail lollipops set on a bed of creamy, smoked cheddar polenta, topped with a bourbon and honey glaze.
Second Course
Grilled wedge of romaine topped with crispy bacon, blue cheese crumbles, and brandy stewed apples, dressed in a smoked ham hock and apple cider vinaigrette.
Third Course
Braised bone-in short rib paired with caramelized pearl onions and roasted sweet potato, finished with a cabernet wine cuisson.
Fourth Course
Callebaut chocolate mousse paired with a strawberry Chambord cream cheese mousse topped with spiced crème anglaise.
$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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