First Course

Canape Trio:  Yellowfin Tuna Poke – “a bite size version of our signature appetizer” > Geraldson’s Farm Fried Okra with Chipotle Ranch – “A summer local favorite” > Bourbon Glazed Filet Tip on Blue Cheese Fondue – “something new”

Ingrid Groiss, Gruner Veltliner Weinviertal, Austria, 2021

Second Course

“THE Calamari Salad” – Flash Fried Fresh Calamari, Hearts of Romaine, Hearts of Palm, Wasabi Vinaigrette, Andouille Cracklin’

Domaine Weinbach, Vignes du Precheur, Alsace, 2020

Third Course

“enRich Number One Seller” – Buttermilk Fried Organic Chicken Breast, Honey Truffle Butter, Roasted Garlic Whipped Yukon Potato, Crispy Sage

Domiane Grosbois, Cuisine de Ma Mere, Chinon, 2021

Fourth Course

“Fresh from the Test Kitchen” – Black Garlic Crusted Skirt Steak, Smoked Poblano Chimi, Grilled Organic Baby Gem Lettuce, Queso Fresco, Yucca Espuma, Annato Chili Crisp

Finca La Capilla, Ribero del Duero, 2018

Fifth Course

“Chef Larry’s Carrot Cake Upgrade” – Butter-rum Soaked Carrot Cake, Goat Cheese Cheesecake Ice Cream, Salted Pecan Pie Bark, Spiced Cream Cheese Glaze

Cossart Gordon Colheita, Madeira 2005

Wednesday and Thursday, August 16 and 17, 2023, 6:30 pm

$130/person Includes Tax and 20% Gratuity 

FULLY BOOKED