Five Course Wine Dinner

Wednesday, May 1st at 6:00PM

$55 per person plus 20% gratuity

First Course

Flash fried pork potsticker in an Asian soy sauce

Paired with a white wine

Second Course

Pan seared jumbo scallop served over lo mein noodles and topped with sweet chili sauce

Paired with a white wine

Third Course

Japanese bread crumb deep fried red snapper topped with sesame ginger sauce and served over fried rice

Paired with a rose

Forth Course

Marinated Korean style short rib served over wasabi mashed potatoes

Paired with a red wine

Fifth Course

Chocolate marquise cake topped with honey chili sauce

Paired with the chef’s selection

Pictures from our last wine dinner 

“Seafood pot pie” pan seared shrimp and crab meat in a white wine reduction sauce with applewood smoked bacon, creamy peas, carrots and corn. Paired with Alain de la Treille Vouvray
Arcadian harvest and candied sweet potato salad with toasted pumpkin seeds and a cinnamon vinaigrette Paired with Acrobat Pinot Noir
Broiled lobster tail served over wilted spinach and rice then topped with a lemon caper butter sauce Paired with Argyle Willamette Chardonnay
Black angus slow cooked prime rib thinly shaved then topped with caramelized onions and Swiss cheese. Served with loaded mash potato casserole Paired with Trivento Golden Reserve Malbec
Freshly made strawberry and cream cobbler topped with whipped cream Paired with Cavicchioli Vina del Cristo Lambrusco