First Course
Fried zucchini blossoms stuffed with Ricotta Salata and basil pesto topped with a champagne brie sauce.
Second Course
A fresh mix of local melon, baby spinach and kale, toasted macadamia nuts, and goat feta cheese in a white balsamic and apricot dressing.
Third Course
Fresh butter poached Maine lobster sautéed with roasted corn, zucchini, smoked pancetta, and a Cognac cream sauce placed in a puff pastry crust and served with poached marble potatoes.
Fourth Course
Lemon custard baked into a pâte sablée crust and accompanied by an Amarena cherry gelato.
$60
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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