First Course
Charcoal grilled, soy glazed duck breast served with multi color corn and snowflake celery.
Second Course
Butternut squash and baby kale mixed with sliced almonds, fresh dark cherries and ricotta cheese, dressed in a buttermilk dressing.
Third Course
Fresh Atlantic flounder, lightly breaded and pan seared, accompanied with classic risotto and a citrus, butter and caper sauce.
Fourth Course
Mini, buttery tart with genoise vanilla cake, topped with vanilla sweet cream and golden gooseberry marmalade.
$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.
Enter your email to get information about our weekly specials and other great events!
