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