Course 1
Roasted Kale Salad with apples, almonds, dry cherries and feta in creamy dressing; Santa Margherita Prosecco Brut Rosé, Veneto, Italy
Course 2
Asparagus flan with sweet and sour balsamic cream sauce; Gundlach Bundschu Chardonnay, Sonoma Valley, California
Course 3
Roasted Pork shoulder with raspberries demi-glace, potatoes and pears napoleon & sautéed
snow peas; Vina Cobos “Felino” Malbec by Paul Hobbs, Mendoza, Argentina
course 4
Tender and juicy slow braised beef cheeks in Cabernet sauvignon wine served with creamy yuca
purée; Louis Jadot Pinot Noir, Burgundy, France
Course 5
Hazelnut and chocolate mousse cake; Graham’s 10 Year Tawny Port
Course 1
Roasted Kale Salad with apples, almonds, dry cherries and feta in creamy dressing; Santa Margherita Prosecco Brut Rosé, Veneto, Italy
Course 2
Asparagus flan with sweet and sour balsamic cream sauce; Gundlach Bundschu Chardonnay, Sonoma Valley, California
Course 3
Roasted Pork shoulder with raspberries demi-glace, potatoes and pears napoleon & sautéed
snow peas; Vina Cobos “Felino” Malbec by Paul Hobbs, Mendoza, Argentina
course 4
Tender and juicy slow braised beef cheeks in Cabernet sauvignon wine served with creamy yuca
purée; Louis Jadot Pinot Noir, Burgundy, France
Course 5
Hazelnut and chocolate mousse cake; Graham’s 10 Year Tawny Port
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*
