First course: Caprese Bruschetta with fresh house made mozzarella, tomatoes, pesto aioli topped with a balsamic reduction. Accompanied by Freemark Abbey 2018, Napa Valley Chardonnay, Oakville California, founded 1886. This Chardonnay is crafted to represent a classic, opulent style of Napa Valley Chardonnay. Nuanced aromas of ripe apple, lemon curd, and baking spice are layered with flavors of tropical fruit and vanilla. Partial secondary fermentation and new French oak barrels were used for a full-bodied and creamy palate, balanced with bright acidity. By wine maker Kristy Melton.
Second course: Apple walnut salad. Fresh apples served on spring mix with red onions, feta and walnuts. Topped with a balsamic vinaigrette. Accompanied by Freemark Abbey 2016 Napa Valley Cabernet Sauvignon. This Cabernet Sauvignon is a classic Bordeaux-style blend from several of the most esteemed vineyards in the Napa Valley. A plush entry with layers of dark fruit and supple tannins. Aged in French and American oak barrels. Wine maker Ted Edwards.
Main Course: Surf and Turf, enjoy a California Grass-fed New York Strip with grilled Shrimp. Served with garlic mashed potatoes and asparagus. Substitute Salmon for the New York Strip if you would like. Accompanied by Textbook “Mise en Place”, a Napa Valley Cabernet Sauvignon from Oakville. This 2017 Cabernet comes from the Pey family Library.
Dessert: Chocolate Panna Cota served with Luxardo Cherries and slivered almonds. Accompanied by Rozes White Reserve Porto. Blended from then best White Ports and aged for 6 years in oak casks, the White Reserve is characterized by its old gold color, intense bouquet and aromas of spices, dry and crystallized fruits and by an agreeably persistent finish.
Cost: $100 per person not including tax and gratuity. $70 without wine pairing. Reserve your seat today as we will limit seating to current Covid restrictions. We will take names on a wait list as well. Call 520-325-4122.