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
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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