DINNER – FOURTY-EIGHT Dollars /per person

Thursday, Nov 26th. 1-8pm
Wine Paring– Twenty Nine Dollard/per person
*Suggested Wine Paring can be substituted with the other wines offered on the list
Wine Pour – 3.5oz per tasting

Appetizers (Choice of)

Grand Cru French Onion Soup
Caramelized onion, beef broth, crostini, Gruyere
E. Guigal, Cotes du Rhone, Rhone, France 2018

Butternut Risotto – Chestnuts, Pepitos, Sage-Chile butter
Elena Walsh, Pinot Grigio, Alto Adige, Italy 2018

Heirloom Beet Salad – Roasted beets/ pecans / dry cranberries/cranberry vinaigrette/ Blue cheese/ arugula 
St. Christopher, Auslese Riesling, Mosel, Germany 2015

Truffled Deviled Eggs
Stuffed eggs, truffle oil, crostini, duck confit
Moulin Des Vrilleres, Sauvignon Blanc, Sancerre, France 2019

Entrées (choice of)

Roast Turkey 
root vegetable Stuffing, Sweet Potato puree, Apple-Cranberry
Calvados Pan Gravy
Migration by Duckhorn, Pinot Noir, CA 2017

Potato Crusted Rockfish
Potato wrapped Rockfish / lemon caper brown butter/mushroom-onion confit
 French beans/ root vegetable 
Domaine Romanin, Chardonnay, Macon, France 2018

Glazed Loin of Pork 
 Puree of Red Kabocha Squash, Roasted Cipollini Onions, Calvados Reduction 
“Pessimist” by Daou, Shiraz/Petite Sirah Blend, Paso Robles, CA 2017

Desserts (Choice of)

Pumpkin Cheesecake- Caramel sauce
Tenuta Sant’ Anna, Glera, Prosecco, Veneto, Italy NV

Sorbet and Mixed Berries (GF)
Mader – Crémant D’Alsace, Loir Valley, France NV

White chocolate Bread Pudding- Vanilla Ice cream
Chateau Les Grandes Terres, France 2017

Apple and Pear Financier- Butter Pecan Ice Cream (GF)/(N)
Tenuta Sant’ Anna, Glera, Prosecco, Veneto, Italy NV