First Course
Ricotta and spinach house-made ravioli, finished with a Chardonnay and leek cream sauce.
Second Course
Hydroponic romaine lettuce tossed in a creamy garlic confit dressing, topped with bleu cheese crumbles, dried cranberries and feta cheese.
Third Course
Charcoal grilled Neesvig hanger steak served with bulb onion, salsa criolla and roasted baby carrots, set on a poblano and lime vinaigrette, garnished with cilantro and thinly sliced radish.
Fourth Course
A classic and rustic dessert with strawberry filling topped with a golden, biscuit-style cake, served with pecan praline.
$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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