Head Chef, Julio Martinez, will personally guide you through each course, providing insights on the preparation of each dish and how texture, taste, and temperature come together to create a symphony of flavor. Each menu is curated to a rotating portfolio of wine, guaranteeing a unique experience every time.

$75 per person includes a 5-course meal and wine pairing

Tables of 2 unless otherwise requested

On Our October Menu First Course

Candy Apple Butternut Squash Soup

Homemade Butternut Squash Soup served with Candy Apple and Bourbon Crème

Second Course

Feta Beet Salad

Frisse & Arugula Lettuce, Red Beet, Feta Cheese, Spicy Pecans, Red Onion, Pomegranate, & White Balsamic Vinaigrette

Third Course

Champagne Lobster vol au vent

Main lobster cooked in a Champagne Sauce, Bacon-Wrapped Asparagus, Potato Duchesse

Fourth Course

Herb Crusted Lamb Loin

Herb Crusted Lamb Loin served with boniato puree, Roasted Carrots, Cranberries Chutney

Fifth Course

Walnut Tart

Homemade Walnut Tart served with Vanilla Whip Ice Cream and Salty Caramel Sauce