First Course
Herbed canapés topped with shaved Serrano ham, fig preserves, and English clotted cream drizzled with truffle honey.
Second Course
Fresh watermelon mixed with crisp romaine lettuce, fresh mint, and goat cheese crumbles dressed with a honey champagne vinaigrette.
Third Course
Seared Hamachi Amberjack paired with braised lentils and sautéed shiitake mushroom ragù topped with herbed compound butter.
Fourth Course
Vanilla genoise topped with caramelized strawberries, brown butter Chantilly cream cheese, and drizzled with sweet blueberry balsamic glaze.
$60
A vibrant, medium-bodied white with aromas of lemon, green apple, pineapple, elder flowers and lime curd. Bright and creamy, with succulent ripe fruit.
Deep garnet-purple in color. Medium to full-bodied, the palate is chock-full of spicy black fruit preserves with a firm, grainy texture and plenty of freshness, finishing long and layered. Only 547 cases were made.
Sunday – Closed
Monday-Thursday 4:30-10 pm
Friday-Saturday 4:30-11 pm
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