First Course
Ricotta cheese mixed with ratatouille vegetables and sun-dried tomato pesto, baked in a buttery tart shell.
Second Course
Roasted peppermint beets mixed with sweet autumn lettuce, pumpkin seeds, pomegranate arils and goat cheese, dressed in a mint balsamic vinaigrette.
Third Course
Roasted pork tenderloin paired with cannellini bean and roasted carrot gnocchi, topped with a maple and bourbon mustard glaze.
Fourth Course
Candied pumpkin crème brûlée served with pistachio brittle and Chantilly cream.
$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.
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