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$150 per person

RSVP Required

Charcuterie

JC Calvet Brut Rose (2020)

First course

Raspberry & Burrata Amuse Bouche

Le Sec Rayne De Vigneau (2019) – Sauvignon Blanc

 

Second course

Brisket Burnt End with Bacon Gastrique & House Focaccia

Chateau Paloumey (2020) – Haut Medoc

 

Third course

Apricot & Herb Duck w/Blackberry Puree, Toasted Pine Nuts

Chateau Haut Rocher (2019) – Saint Emilion Grand Cru

 

Fourth course

Coffee Rubbed Venison Tenderloin w/Yekon Potato and Carrot Gel

Chateau Picque Caillou Rouge (2020) – Pessac-Leagnon

Dessert

Lemon Raspberry Tart w/Mango Chelada Caviar & Serrano Crème Anglaise

Chateau Laribotte (2019) – Sauternes

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