Allissa Perez, supplier and cocktail specialist will be speaking about the different spirits paired with each course.

Menu created by Executive Chef Jose Torres and F&B Director Anthony Nespoli.

1st Course

Arugula Salad

lemon white balsamic vinaigrette, raisins, honeydew, pine nuts

Engine Gin

2nd Course

Pan-Seared Chilean Seabass

romesco sauce, roasted potatoes, garlic aioli

Disaronno

3rd Course

Homemade Flatbread

roasted garlic base, provolone cheese, beef carpaccio, pickled fennel, balsamic drizzle

Sagamore Rye Small Batch Whiskey

4th Course

Coffee-Dusted Filet Mignon

bing cherry demi sauce, bleu cheese compound butter, fondant potatoes, roasted brussels sprouts, carved tableside

Tia Maria Coffee Liqueur

5th Course

Strawberry Rhubarb Crisp

vanilla bean gelato

Amaro Averna Liqueur

Tickets are $150 per person plus any applicable site fees.

Each ticket bought includes a complimentary ticket to our Fall Wine Expo on 10/31/2026!