Course 1
Green peas and mint soup topped with ham served with cornbread; Sauvignon Blanc “Babich”, New Zealand
Course 2
Asparagus and prosciutto risotto, poached egg; Sauvignon Blanc Bordeaux “Clarendelle” France
Course 3
Roasted beets, stone fruit and goat cheese salad, toasted walnuts and peaches balsamic vinaigrette; “Revolution” Rose, Washington
course 4
Seared Petit filet mignon, sauté mushrooms and tarragon sauce parsnip pure; Cab Franc Chanteleuserie Bourgueil “Les Alouettes”, France
Course 5
Pineapple and coconut flan; Orange wine, “Naken”, Austria
Course 1
Green peas and mint soup topped with ham served with cornbread; Sauvignon Blanc “Babich”, New Zealand
Course 2
Asparagus and prosciutto risotto, poached egg; Sauvignon Blanc Bordeaux “Clarendelle” France
Course 3
Roasted beets, stone fruit and goat cheese salad, toasted walnuts and peaches balsamic vinaigrette; “Revolution” Rose, Washington
course 4
Seared Petit filet mignon, sauté mushrooms and tarragon sauce parsnip pure; Cab Franc Chanteleuserie Bourgueil “Les Alouettes”, France
Course 5
Pineapple and coconut flan; Orange wine, “Naken”, Austria
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*
