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
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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