An Ode to Spring Wine Dinner
Join Us On
Thursday, April 16 th at 6:30 pm
Exclusive Four-Course Dinner by Chef Jason
Complete with hand-selected wine pairings
Begin the evening with Decoy Sparkling Brut, crafted in the traditional style and sure to evoke a sense of celebration.
Paired with: White Bean Salad — mixed greens, cannellini beans, cherry tomatoes, red onion, roasted red peppers, and lemon-herb vinaigrette.
Next, enjoy St. Supéry Sauvignon Blanc, a beautifully made, estate-grown wine that showcases the elegance of California winemaking.
Paired with: Wild Mushroom Gnocchi — sautéed wild mushroom blend, potato gnocchi, and fresh oregano.
For the third course, savor Calera Pinot Noir by Duckhorn, distinctly Burgundian in style, subtle and harmonious.
Paired with: Braised Beef Cheeks — tomato, asparagus, fennel, farro, and orange-pecan gremolata.
Conclude with Taylor Fladgate 10 Year Tawny Port, a staple of traditional port and a beautiful finish to any meal.
Paired with: Poached Pear — D’Anjou pears poached with tawny port, cinnamon, and vanilla, served with crème anglaise.
$80 per person
Event will be hosted in the Main Dining Room