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.

Menu:

4-COURSE MENU


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