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
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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