First Course
Texas-style Beef Burgundy made with Akaushi beef tips, mirepoix, herbs and spices. Served with a candied jalapeno house-made corn bread.
Second Course
Texas spring mix lettuce and arugula tossed in a champagne and preserved lemon vinaigrette, topped with grilled persimmons, blueberry Stilton cheese, and candied walnuts.
Third Course
Grilled Rohan duck breast with quince and bourbon agrodolce, served with potato pavé, crispy kale and brown butter parsnip purée.
Fourth Course
An iconic dessert of southwestern France, baked in copper molds making the outside deep brown and caramelized while the inside is soft and custardy. Served with toffee mousse and a chocolate tuile.
$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.
Enter your email to get information about our weekly specials and other great events!
