Join us for a 5-course Al Fresco Wine Dinner on Saturday, September 25th featuring Chef David Dunlap.
Chef Dunlap has worked in Michelin-starred restaurants and specializes in showcasing seasonal and local components in his cuisine. The menu for this event includes:
Jerusalem Artichoke & Roasted Garlic Soup
Sauteed Chanterelle Mushrooms, Thyme, Brioche Croutons
2020 Viognier
Dijon Crusted Scottish Salmon
Savoy Cabbage, Smoked Salmon, Tart Apple, Horseradish Cream, Dill Oil
2019 Mélange Blanc
Roasted Chicken Breast
Ginger, Toasted Chestnut, Bacon Espuma
2019 Adjacency
Apple cider-braised Wagu Beef Cheeks
Curried Chickpeas, Pickled Red Onion, Parsnip Puree
2017 Cinq 8
Passion Fruit & Burnt Honey Custard
Bay Leaf Sable, Pineapple Gel
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 is 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.
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If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.
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