First Course
Honey soy braised short rib with a cabbage and poblano salsa criolla, along with baby cucumber and locally grown pea tendrils.
Second Course
Charred romaine lettuce and frisée tossed in a preserved Meyer lemon jam, topped with toasted walnuts, Greek feta cheese and candied lemon curls.
Third Course
Pan seared striped bass served with lentils du Puy ragout, braised French lentils with mirepoix, herbs, spices, and duck pancetta, finished with citrus oil and fresh chives.
Fourth Course
A layered dessert with puff pastry, cranberry marmalade and whipped cream cheese dusted with powdered sugar.
$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.
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