Course 1
Brussels sprout salad with pomegranate seeds, toasted almonds & shaved Parmesan
with lemon herb vinaigrette; Bodega Santa Julia “El Zorrito” Orange Chardonnay, Argentina
Course 2
Crab cake in Champagne sauce, leek confit (Grilled bread sliced); Gustave Lorentz L'Ami des “Crustacés” Pinot Blanc, Alsace, France
Course 3
Grilled beef tenderloin brochette with Aji Amarillo cream sauce served with a crispy Jasmine and
Gruyere cheese rice cake; Cline Cellars “The Sneak” Grenache and Syrah Red Blend, Cameros, California
course 4
Duck confit and French lentils; Jolie Laide Red Blend, Trousseau Noir Blend, Sebastopol, California
Course 5
Pecan pie served with cinnamon ice cream; Blandy’s Rainwater Madeira, Portugal
Course 1
Brussels sprout salad with pomegranate seeds, toasted almonds & shaved Parmesan
with lemon herb vinaigrette; Bodega Santa Julia “El Zorrito” Orange Chardonnay, Argentina
Course 2
Crab cake in Champagne sauce, leek confit (Grilled bread sliced); Gustave Lorentz L'Ami des “Crustacés” Pinot Blanc, Alsace, France
Course 3
Grilled beef tenderloin brochette with Aji Amarillo cream sauce served with a crispy Jasmine and
Gruyere cheese rice cake; Cline Cellars “The Sneak” Grenache and Syrah Red Blend, Cameros, California
course 4
Duck confit and French lentils; Jolie Laide Red Blend, Trousseau Noir Blend, Sebastopol, California
Course 5
Pecan pie served with cinnamon ice cream; Blandy’s Rainwater Madeira, Portugal
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*
