OFFERED IN ADDITION TO OUR HOLIDAY MENU FEBRUARY 14th & 15th
Course 1
Shrimp | Andouille | Black bean
Wine Pairing Option: Ruttenstock Gruner Veltliner, Austria
Course 2
(Choose one)
Creme Brûlée Pork Belly Confit | Bourbon Mustard
Wine Pairing Option: Winzer Von Erbach Goldmuskateller, Germany
Wild Mushroom Arancini | Truffle Cream
Wine Pairing Option: Rubus Pinot Noir, California
Course 3
(Choose one)
Beef Wellington | mushroom duxelle | gorgonzola | fingerling potatoes | red wine demi glaze
Wine Pairing Option: Pendulum Cabernet Sauvignon, Washington
Shrimp | Scallop | Carbonara Pappardelle | Crispy Prosciutto
Wine Pairing Option: Trouillet Lebeau, St. Veran Les Condemines, France
Course 4
(Choose one)
Maple Crème Brûlée
Wine Pairing Option: Chateau Gravas Sauternes, France
Chocolate Lava Cake
Wine Pairing Option: Romariz Reserva Latina Porto, Portugal