January 9th - January 22nd
$39.95
Choose 1 Appetizer, Entrée & Dessert
Wine Pairings - $20
With each course, enjoy a half glass of wine paired with your selection
Appetizer
POTATO LEEK SOUP WITH INFUSED DILL OIL DRIZZLE AND CRISPY LEEKS
Talbot, Kali Hart, Monterey, California 2018
CLASSIC CAESAR SALAD with PARMESAN CHEESE,WHITE ANCHOVIES and GARLIC CROUTONS
Tizano, Pinot Grigio, Della Venezie, Italy 2018
CRISP CREOLE POINT JUDITH CALAMARI with ROMESCO, BABY SPINACH, and GARLIC AIOLI
Willamette Valley Vineyards, Riesling, Willamette Valley, Oregon 2018
SHRIMP COCKTAIL
Whitehaven, Sauvignon Blanc, Marlborough, New Zealand 2017
Entrée
TRUFFLED WILD MUSHROOM RISOTTO
Whitehaven, Sauvignon Blanc, Marlborough, New Zealand 2017
CARIBBEAN JERK MARINATED BELL & EVANS CHICKEN BREAST with CREAMY COUSCOUS, CHICKEN DEMI-GLACE, and CRISPY BACON
Pike Road, Pinot Noir, Willamette Valley, Oregon, 2019
CAJUN SEARED NORTH ATLANTIC SWORDFISH with CREOLE ROASTED VEGETABLE RATATOUILLE
Tizano, Pinot Grigio, Della Venezie, Italy 2018
8 OZ. BLACK ANGUS FILET MIGNON with MUSTARD LEEK CRÈME SAUCE and CAULIFLOWER PUREE ♦ +5
Brancia, TRE Toscana, Italy 2016
12 OZ. KURABUTA PORK PORTERHOUSE with SWEET POTATO, PINEAPPLE KETCHUP, AND MAYAN PORK DEMI-GALCE
Pike Road, Pinot Noir, Willamette Valley, Oregon, 2019
Dessert
PORTUGUESE BREAD PUDDING with Madeira Caramel, Currents, and Chantilly Cream
La Marca, Prosecco, Veneto, Italy NV
DARK CHOCOLATE MOUSSE Mocha Cake, Hazelnut Praline Cremeux, Coffee Stout Caramel, Banana Sorbet
Pedroncelli, Four Grapes, Sonoma County, California
MATCHA COTTON CHEESECAKE White Chocolate Yogurt, Passion Fruit Curd, Hibiscus-Lime Foam, Coconut Sorbet
Sogno di Sorrento Limoncello
SEASONAL SORBET TASTING Banana, Blood Orange, Coconut
La Marca, Prosecco, Veneto, Italy NV
No Substitutions
*Raw or partially cooked food can increase your risk of foodborne illness.
Please advise your waiter of any food allergies or dietary restrictions