Join us for a 5-course Al Fresco Wine Dinner on Saturday, August 21st featuring Chef David Dunlap.
Chef Dunlap has worked in Michelin-starred restaurants and specializes in showcasing seasonal and local components in his cuisine.
Menu & Wine Pairings
Parmesan Cheese Custard with Crispy Basil - Fermented Green Tomatoes
Paired with 2019 Winemakers Reserve Chardonnay
Autumn Olive Farms Guanciale - Roasted Sunchokes, Sour Apple and Fennel Puree, Toasted Sunflower Seeds
Paired with 2020 Aitheras
Roasted Chicken, Scented With Thyme - Chanterelle Mushroom, Preserved Cherries, Wilted Chard, Garlic Jus
Paired with 2013 Left Bank
Slow-Cooked Pork Loin Glazed with White Miso - Roasted Peaches, Buttermilk Soubise, Vanilla Jus
Paired with 2017 Left Bank Estate Reserve
White Chocolate and Ginger Pot De Crème - Fresh Raspberries, Almond-Elderflower Crumble
Paired with 2020 Petit Manseng
Dinners will be seated and served al fresco, on our new deck. Seating will adhere to all social distancing best practices and is subject to weather.
Reservations are required with a two-person minimum per table. The cost is $125.00 per person, exclusive of tax and gratuity.
Seating will begin at 6:00 PM. Dinner will be served at 6:15 PM. The menu for this event will be pre-set, however, if a guest has a specific food allergy, the chef can usually accommodate with a substitution or adjustment to the menu. These requests must be made at least 72 hours in advance of the wine dinner in order to allow for proper menu planning.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information