ENJOY A DELICIOUS WEEKLY CHEF'S SPECIAL
Flounder
First Course
Ricotta Gnocchi
Ricotta gnocchi, spinach purée and sautéed ramp bulbs, topped with Parmigiano-Reggiano.
Second Course
Roasted Tomato Gazpacho
Chilled, fire roasted tomato soup with cucumber, drizzled with olive oil.
Third Course
Flounder
Pan seared flounder with roasted onion soubise and brown butter.
Fourth Course
Ginger and Honey Poached Rhubarb
Ginger and honey poached rhubarb with a cream cheese filling, topped with graham cracker dust.
$59
Suggested Wine Pairing
2023
Flowers
Sonoma
Delicate aromas of white flower and coastal minerality frame a beautiful nose on this Chardonnay. Hints of Kaffir lime leaf, fresh herbs, and elements of citrus amplify the bright savory character. The first sip offers a flourish of fresh fruit, which knits into artful integration with focused acidity and lovely chalky textures. As the wine opens in the glass, faint notes of almond skin balance gentle citrus and pear, lingering on a mineral rich finish.
$92 bottle
Other Featured Wine
2017
Contratto “For England” Brut Rosé
Canelli
This is a gorgeous pale pink rosato, made from the estate’s oldest vineyards of Pinot Noir. Bright fruit and attractive, fresh perfumes of tangerine peel, orange, mint and cranberry give the wine a refreshing vitality and energy. In the mouth, the For England is a precise and sculpted sparkling rosè whose vibrant acidity lends sharp, linear edges and an undeniable appeal.