Course 1
Grilled shrimp salad with snap peas and cashews. Tossed in a ginger & blood orange vinaigrette; Bouvet-Ladubay Crémant de Loire Brut Excellence, France
Course 2
Roasted sausage & gruyere cheese stuffed bell peppers served on a bed of spinach purée; Château Thivin, Côte de Brouilly, France
Course 3
Rabbit meatballs in a creamy dijon sauce served with Jasmine rice; Domaine de Deux Roches, Bourgogne Tradition Blanc, France
course 4
Duck ragu & parsnip purée; Lamole di Lamole, Chianti Classico, Sangiovese, Tuscany, Italy
Course 5
Butterscotch mousse; Kiona Vineyards, Riesling, Washington
Course 1
Grilled shrimp salad with snap peas and cashews. Tossed in a ginger & blood orange vinaigrette; Bouvet-Ladubay Crémant de Loire Brut Excellence, France
Course 2
Roasted sausage & gruyere cheese stuffed bell peppers served on a bed of spinach purée; Château Thivin, Côte de Brouilly, France
Course 3
Rabbit meatballs in a creamy dijon sauce served with Jasmine rice; Domaine de Deux Roches, Bourgogne Tradition Blanc, France
course 4
Duck ragu & parsnip purée; Lamole di Lamole, Chianti Classico, Sangiovese, Tuscany, Italy
Course 5
Butterscotch mousse; Kiona Vineyards, Riesling, Washington
This event takes place on the second level of the restaurant. Please inform us of any mobility accommodations, seating requests or dietary restrictions.
* Dietary restrictions may not be accommodated. *
*Wines subject to change based on availability at time of event*
