A $60 ticket is inclusive of tax and service.
Four-Course Dinner Menu
SALAD
Poached Tri-Color Beet Salad
pickled radish, goat cheese, cashew
paired with Paulo Sagrantino
STARTER
Crispy Rainbow Trout
rainbow swiss chard, fennel, caper beurre blanc
paired with Riesling
MAIN
Cherrywood Smoked Duck
heirloom baby carrot, parsnip puree, currant, gastrique
paired with GSM
SWEET
Blackberry Upside-Down Cake
dark chocolate couverture, pecan, berry compote
paired with Paulo Port