Steve Reynolds will be attending this event.
Cost is $119 ++. Please let us know of any food allergies at least seven days in advance.
- Citrus brined, almond crusted halibut over apple slaw
- Red oak smoked bone in pork shoulder served open faced over grilled brioche with cherry truffle salt
Reynolds Cab & Persistence
- Lamb 2 ways – grilled with plum jelly – sous vide lamb crusted with raspberry orange zest marmalade served with an arroncini cake
Reynolds Due Diligence
- Medium rare picanha roast with creamy mashed potatoes, heirloom carrots and a peppercorn oxtail demi
- Something decadent that Jen will make.
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