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
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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