Join us for a 4-course dinner and wine pairing event featuring a plethora of Pinots and dishes prepared by our Executive Chef on May 22nd at 7PM.



Reception: Giesen Estate Pinot Gris, Marlborough


Smoked Salmon Carpaccio
Sauce Gribiche, Crostini, Arugula

Fess Parker, Santa Rita Hills California, 2016


Lamb Meatballs
Smoked Tomato Puree, Ricotta Salata, Chermoula, Basil

Giesen Estate, Marlborough New Zealand, 2016


Filet Mignon
Forestiere Sauce, Crispy Fingerling Potatoes, Charred Broccolini

King Estate, Willamette Valley Oregon, 2016


Cheese Plate
Pecorino, Point Reyes Blue Cheese, Green Apple, Truffle Honey, Sourdough

Louis Latour 'Domaine de Valmoissine,' Burgundy France, 2015