first course

soup of the day, vichyssoise or gazpacho

second course

watermelon and feta salad
red onion, fresh basil, pecans, mixed greens, mint vinaigrette
Patient Cottat, Sauvignon Blanc, Le Grand Caillou, France 2019

grilled duck breast BLT
crispy bacon, arugula, tomato, pesto aioli, ciabatta bread
Boen, Pinot Noir, Russian River Valley, Sonoma County, 2019

PBR beer battered soft shell crab
over cashew-ginger slaw with garlic-key lime aioli
Halozan, White Blend (Riesling, Chardonnay, Pinot Blanc), Slovenia, 2019

third course

braised short rib
guava port wine bbq reduction, smooth grilled corn polenta, roasted asparagus
Bent Press, Cabernet Sauvignon, California, 2018     

seared scallop and shrimp linguine
anisette cream sauce, bacon, leeks, white wine, lemon, parmesan cheese
Giuliano Rosati, Pinot Grigio, Friuli, 2020

bronzed salmon
pineapple mango chili reduction, apple-onion-golden raisin tri color quinoa
Lola, Chardonnay, Sonoma Coast, 2019

fourth course

desserts of the day

$45 per person | $61 with premium wine pairings

*cannot be combined with any other discounts | *items may change without notice