Join us in celebrating the richness of harvest at our signature wine and food event of the year! Guests will gather indoors at grand kings tables to enjoy a thoughtfully curated 5-course menu crafted by our Executive Chef, Nadiv Geiger.
To help us best prepare for your experience, please share any seating preferences, dietary restrictions, or food allergies in advance. Be sure to use your membership email when checking out online so your exclusive discount is applied.
This event is expected to sell out quickly—reserve your seat today!
MENU
PASSED APPETIZERS
Mushroom Arancini (Vg,NF, EF, SF)
pecorino romano, chive, meyer lemon toum
Grilled Halloumi & Olive Skewers (Vg, GF, NF, EF, SMF, SF)
citrus-thyme marinade, kohlrabi, fennel
Seared Scallop (DF, GF, NF, EF, SMF, SF)
warm sumac-pancetta vinaigrette
1ST COURSE
Caviar & Winter Squash (GF, NF, EF, SMF; can be Vg, DF, Vegan)
citrus-brown butter dressing, pepitas
2ND COURSE
Heirloom Bean & Escarole Soup (NF, EF, SMF, SF; can be Vg, V, DF, GF)
pancetta, pecorino romano, crispy sage, olive oil crostini
3RD COURSE
38 North Duck Confit (DF, GF, NF, EF, SMF, SF)
lentils, chicories, sumac, pomegranate-date gastrique
Sub Salmon for Pescatarian; Sub Roasted Cauliflower for Vg/V/No Duck
MAIN COURSE
Flannery Prime 14-Day Dry Aged New York (GF, NF, EF, SMF, SF)
bone marrow roasted potatoes, porcini mushroom puree, pinot noir jus
Sub Scallops for Pescatarian - Sub Whole roast Mushroom for Vg/V/No Red Meat
DESSERT
Spiced Stout Cake (Vg, NF, SMF, SF)
warm spices, maple frosting, winter fruit compote
More information
Party size
1 ticket