Course 1
Prosciutto & cantaloupe arugula salad in honey lemon pistachio vinaigrette. Served with paratha bread; Pighin Pinot Grigio, Friuli, Italy
Course 2
Corn tortilla napoleon - Golden, crunchy fried corn tortillas stacked tall and filled with spicy salmon tartare and fresh avocado; Violet wines, Pinot Noir, Willamette Valley, Oregon
Course 3
Roasted Duck with fig and walnuts served goat cheese gnudis in a sage brown butter sauce; Benanti Etna Rosso, Sicily Italy
course 4
Traditional Beef Bourguignon served with French fries; Domaine de La Prebende Beaujolais Nouveau, France
Course 5
Lemon curd tart; Bouvet Brut Signature, Loire Valley, France
Course 1
Prosciutto & cantaloupe arugula salad in honey lemon pistachio vinaigrette. Served with paratha bread; Pighin Pinot Grigio, Friuli, Italy
Course 2
Corn tortilla napoleon - Golden, crunchy fried corn tortillas stacked tall and filled with spicy salmon tartare and fresh avocado; Violet wines, Pinot Noir, Willamette Valley, Oregon
Course 3
Roasted Duck with fig and walnuts served goat cheese gnudis in a sage brown butter sauce; Benanti Etna Rosso, Sicily Italy
course 4
Traditional Beef Bourguignon served with French fries; Domaine de La Prebende Beaujolais Nouveau, France
Course 5
Lemon curd tart; Bouvet Brut Signature, Loire Valley, France
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*
