First Course
House-made focaccia paired with charred scallion oil.
Second Course
Grilled, locally grown frisée salad dressed in a warm apple cider and pancetta vinaigrette, topped with jammy egg and house-made croutons.
Third Course
Day boat, grilled Texas redfish set on creamy creole style farro, mixed with Akaushi beef sausage and sweet peppers, served with a charred lemon.
Fourth Course
A traditional open-faced French dessert made with a buttery pâte sucrée (pie crust) and caramelized peaches.
$59
This affordable and delicious wine pours to a straw yellow color. Bouquet of flowers and ripe fruit greet your nose while notes of hay and toasted almonds meet your palate.
It begins with captivating aromas of dark red berries and cardamom, leading the way to a defined palate that showcases flavors of fig jam and boysenberry pie. Firm, dusty tannins provide a sturdy foundation, guiding you to a long, focused finish that denotes a harmonious blend of mountain and valley floor fruit.
$110 BOTTLE (30% OFF)
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