First Course
Fresh cut corn ribs basted with chimichurri sauce and Parmigiano Reggiano cheese.
Second Course
Baby arugula mixed with fresh pears, dried cranberries, feta and bleu cheese crumbles, dressed in a maple and molasses vinaigrette.
Third Course
Grilled, butterfly cut branzino paired with red onion salsa criolla, parsley cream sauce, leek oil and asparagus.
Fourth Course
In house brioche rolled in cinnamon, brown sugar and maple, topped with candied sweet potato and vanilla glaze.
$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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