Course 1
Seared Scallop in an orange bourbon brown butter on parsnip puree; Eric Chevalier, Muscadet Cotes Grand Lieu Sur Lie
Course 2
Spicy rocoto BBQ glazed pork spare ribs served with broccoli slaw and roasted sweet potatoes; Clos Du Val Cabernet Sauvignon Stag Leap District
Course 3
Grilled skirt steak with argentinian chimichurri with a mascarpone and bacon loaded yukon potato; Château Sautard-Cadet Saint Emilion Grand Cru Cuvée Victoire
Course 4
Peruvian style chocolate cake stuffed with dulche de leche and chocolate fudge, served with housemade vanilla bean ice cream; Bugey Cerdon “La Cueille” Patrick Bottex, Rose Sparkling
Course 1
Seared Scallop in an orange bourbon brown butter on parsnip puree; Eric Chevalier, Muscadet Cotes Grand Lieu Sur Lie
Course 2
Spicy rocoto BBQ glazed pork spare ribs served with broccoli slaw and roasted sweet potatoes; Clos Du Val Cabernet Sauvignon Stag Leap District
Course 3
Grilled skirt steak with argentinian chimichurri with a mascarpone and bacon loaded yukon potato; Château Sautard-Cadet Saint Emilion Grand Cru Cuvée Victoire
Course 4
Peruvian style chocolate cake stuffed with dulche de leche and chocolate fudge, served with housemade vanilla bean ice cream; Bugey Cerdon “La Cueille” Patrick Bottex, Rose Sparkling
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*
