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
Charcoal grilled poussin marinated in a smoked Spanish Nora pepper barbeque, placed over cauliflower purée, served with blackberry and local honey lacquered cornbread.
Fourth Course
In-house baked, white chocolate cheesecake served with braised strawberry jus.
$59
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.
Enter your email to get information about our weekly specials and other great events!
