7 Course Wine Dinner Menu

November 19, 2019

115. per person plus tax & gratuity

Starts promptly at 6:30 p.m.

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Bread & Flours ‘Seed You Later’ Bread with Tomato Jam

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trio sheep milk cheese & menage pickle vegetables

Grilled Venison Tenderloin, Brussels Sprouts, Peppermint-Pomegranate glaze

builion with black cod & shishito peppers, preserved lemon, fennel, tatsoi

Piopino Mushrooms & Butternut Squash Risotto

arugula micro greens & wine poached apple, cinnamon, citrus

Duck Leg Confit with Barhi Date Sweet Potato puree

ravioli with spanish goat cheese, peach chutney

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Chef Daniel’s wine selections are from Organic Wine Exchange