First Course
Prosciutto and baby spinach stuffed artichokes gratinéed with fresh mozzarella, topped with a roasted garlic chardonnay cream sauce.
Second Course
Syrah poached pears set on a bed of local salad greens mixed with cranberry stilton cheese and candied pistachios, dressed in a sweet port wine and balsamic vinaigrette.
Third Course
Roasted pork tenderloin paired with cannellini bean and roasted carrot gnocchi, topped with a maple and bourbon mustard glaze.
Fourth Course
Caramelized sweet potatoes cooked in local honey topped with our Texas candied pecans, baked in a pâte sablée pie crust, and topped with our house vanilla gelato.
$60
MERLOT
NAPA
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.
SYRAH
REDWOOD VALLEY
This Syrah is rich and full-bodied with a deep garnet hue. Lush, round tannins give the wine a solid structure that is softened by notes of plum and cocoa. Enjoy with dark chocolate, blue cheese, or roasted meats.
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