First Course
Bacon wrapped quail braised in brandy and served with lentils du puy cooked in a salmis sauce.
Second Course
Roasted sweet corn kernels mixed with crisp romaine lettuce, red onion, avocado, sweet bell peppers, grape tomatoes, and diced egg topped with smoked cheddar and dressed in a champagne vinaigrette.
Third Course
Pork tenderloin stuffed with golden raisins, green apples, and spinach accompanied by creamy Parmigiano Reggiano orzo pasta complemented with a chardonnay rosemary and Dijon mustard sauce.
Fourth Course
Angel food cake topped with orange citrus cake glazed with Grand Marnier and garnished with candied oranges and fresh berries.
$60
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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