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
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.
Enter your email to get information about our weekly specials and other great events!
