First Course
Creamy chicken breast and potato dumpling soup, made with mirepoix, herbs and spices, garnished with red chili oil and fresh chives.
Second Course
Local hydroponic baby gem lettuce, tossed with a creamy garlic and onion dressing, topped with croutons, ricotta cheese and roasted pistachios.
Third Course
Pan seared, crispy, butterflied Mediterranean branzino served with charred bok choy slaw, dressed in a red chimichurri vinaigrette, and a caramelized parsnip purée.
Fourth Course
Martini glass layered with creamy banana mousse, short bread cookies and Chantilly cream, garnished with a banana tuile and banana slices.
$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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