Friday October 27th at 6pm join us for a 4-course wine dinner in collaboration with Prisoner Wine Company. Hosted by a Prisoner wine Sommelier and featuring a custom menu crafted by Executive Chef Nicholas Malloy. The evening will include a cocktail hour followed by a seductive dining experience with menu selections that include First course: Goat Cheese Salad, Second course: Surf & Turf Bao Bun, Third course: 12 Hour Duck Confit, Fourth Course Crème Brûlée and also Burrata Toast appetizer for cocktail hour.