First Course
A traditional French fish stew, made with aromatics like onion, leeks, garlic, thyme and saffron, served with carrots and red potatoes, garnished with parsley.
Second Course
Hydroponic spring mix lettuce tossed in a blood orange vinaigrette, topped with feta cheese, toasted pine nuts and polenta croutons.
Third Course
Grilled black grouper served with fish fumet braised Bok choy, served with a maque choux made from Texas sweet corn, sweet peppers and zucchini, finished with a pomegranate gastrique.
Fourth Course
French custard made from cream, sugar, eggs and gelatin, served with macerated seasonal berries and baked meringue.
$59
A vibrant, medium-bodied white with aromas of lemon, green apple, pineapple, elder flowers and lime curd. Bright and creamy, with succulent ripe fruit.
The 2018 vintage was a cooler vintage which translated to longer hang time, pushing the pick date two weeks later. This classic Anderson Valley bottling delivers an elegant, finely tuned, ethereal and seamless wine with notes of pomegranate, shiitake mushrooms, sage and dried red rose petals with distinct quartz mineral leanings.
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