Menu

$175/ person (dinner only) ; $225/ person (dinner + wine pairings)

(Tax & Gratuity Not Included)

First Course
Smoked Shrimp and Avocado Salad
Watermelon Radish, Chipotle, Lemon, Romaine
Paired with Sauvignon Blanc, The Better Half, Marlborough, New Zealand

Second Course
Caramel Apple Roasted Sakura Pork Belly
Sweet Potato French Toast, Savory Bourbon Whipped Cream
Paired with Riesling (trocken), Robert Weil, Rheingau, Germany

Third Course
Pan Seared Chilean Sea Bass
Yuzu Coconut Polenta, Local Carrot Truffle Honey Slaw
Paired with Albarino, Abadia de San Campio, Rias Baixas, Spain

Intermezzo
Lemon Prosecco Thyme

Fourth Course
Cast Iron Seared Dry Aged Angus Striploin
Dauphinoise Potatoes, Grilled Broccolini, Black Garlic Butter, Aged Balsamic
Paired with Clos Du Val Cabernet Sauvignon, Napa Valley, California

Fifth Course
Vanilla Bean Crepe
Chocolate Hazelnut Mousse, Strawberry Baileys Chantilly Cream, Maple Banana Ice Cream
Paired with Ice Wine, Wagner Vineyards, Finger Lakes, New York

Presented By
Executive Chef Scott Dewar
Certified Sommelier Natalie Barnes

Please inform your server of any known allergies prior to placing your order