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Six Course Winemaker Dinner
Andrew Jones of Field Recordings
Paso Robles, California

Thursday, October 2nd, 2014
6:30 p.m.

First Course
Terrine of Duck
Caramelized onion-organic goat cheese tart, roasted tomato jam.
Field Recordings, Chenin Blanc

Second Course
Pan Seared Halibut
Wonderwall-pink peppercorn cream, roasted beet-spiced hazelnut salad.
Wonderwall, Chardonnay

Third Course
Oxtail Pierogi
Braised oxtail-butternut squash and Grassfield’s gouda stuffed pierogi. Tomato-coriander coulis, fried kale.
Field Recordings, Cabernet Franc

Fourth Course
Duck
Mulled spice rubbed duck breast, crispy skin, cauliflower-parsnip puree, pumpkin-apple mostarda.
Field Recordings, Carignan

Fifth Course
Grilled Lamb Chops
Garlic & herb rubbed chops, roasted fingerling potato, walnut-mint pesto.
Cane & Fable, Cabernet Sauvignon

Exit Course, “Carrot souffle”
Goat cheese-vanilla bean cream, toasted cinnamon burnt squash gelato.

$75.00 per person, plus tax & gratuity

NEW FALL MENU COMING SOON!!!

We will be closing this winter for a short time after the New Year... Dates have yet to be solidified. We'll keep you posted A.S.A.P.

BRUNCH/LUNCH (BUBBLES & BITES)
saturday & sunday
afternoons, year round from 11:00 a.m. - 3:00 p.m.

featuring
a bottomless glass of bubbles, fresh oysters on the half shell & a $5.00 build your own bloody mary bar, plus lunch & brunch menu items & specials.