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
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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