First Course
House-made pasta in a creamy porcini mushroom sauce and whipped herb beef tallow butter, finished with sautéed button mushrooms, sliced chives, and shaved Parmigiano-Reggiano.
Second Course
Butter lettuce dressed with pork belly and apple cider vinaigrette, topped with walnuts, ricotta and green apples.
Third Course
Roasted pork tenderloin paired with cannellini bean and roasted carrot gnocchi, topped with a maple and bourbon mustard glaze.
Fourth Course
In-house baked, white chocolate cheesecake served with braised strawberry jus.
$59
Red cherries with raspberries and blueberries, as well as tile and violets. The palate is medium to full-bodied with soft, pleasantly rustic tannins and bright fruit balanced by linear acidity.
The 2018 vintage was a cooler vintage which translated to longer hang time, pushing the pick date two weeks later. This classic Anderson Valley bottling delivers an elegant, finely tuned, ethereal and seamless wine with notes of pomegranate, shiitake mushrooms, sage and dried red rose petals with distinct quartz mineral leanings.
$150 BOTTLE 30% OFF
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