First Course
Slow cooked wagyu beef with herbs, spices, tomato sauce and pasta, all baked in a cassoulet dish.
Second Course
Local hydroponic spring lettuce and baby spinach tossed in a blood orange vinaigrette, topped with toasted walnuts, thinly sliced serrano ham, and tequila cheddar cheese.
Third Course
Seared Ora King Salmon served with candied tomato jam and grilled honey glazed carrots, finished with a fish velouté.
Fourth Course
Toffee and white chocolate bread pudding baked in a cast iron pan, served with vanilla gelato.
$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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