$55.00 per person plus 20% gratuity

First Course

Freshly made potato cake topped with Boursin Garlic and Herb Cheese, black peppercorn bacon, and pepper jelly

Paired with white wine

Second Course

Jumbo prawns pouched in cucumber lime broth then chilled

Served over a corn tortilla and topped with cucumber, dill, tomato, and avocado salad

Paired with white wine

Third Course

Broiled flounder with smoked Gouda grit cake, mustard greens, and fennel salad

Paired with rose wine

Fourth Course

Fire braised pork shoulder topped with portobello mushroom and port wine sauce

Served with cream of spinach

Paired with red wine

Fifth Course

Sweet corn bread topped with bourbon infused Fuji Apple compote and caramel ice cream

Paired with red wine

Pictures from our last wine dinner