First Course
Buttery tart shell filled with slow cooked rabbit leg, herbs and vegetables, topped with an onion red wine gel, pickled spicy shallots and fresh chives.
Second Course
Local hydroponic spring mix lettuce tossed with a honey Creole mustard vinaigrette, topped with spiced pecans, roasted red potato, roasted carrot, gorgonzola cheese and pickled red cabbage.
Third Course
Seared Norwegian Cod with crispy skin set on truffled pommes purée surrounded by a deep roasted sauce Normande, topped with tobiko and tarragon parsley oil.
Fourth Course
House-made Eclairs, a light and airy pastry filled with pastry cream, glazed with cherry icing and garnished with candied hibiscus leaf.
$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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