April 26th (Monday) @6:22 pm

 $100/person - includes gratuity and tax 

1st Course

Grilled Oysters
chorizo | butter
JCB No. 69 Brut rose, France

2nd Course

Grilled Gazpacho
tomato | bell pepper
2017 Marco Bonfante Arneis, Piedmont

3rd Course

Grilled Sea Bass
lemon beurre blanc | asparagus
2019 Cade Sauvignon Blanc, Napa Valley

4th Course

Grilled Flank Steak
chimichurri | sweet potato
2018Domaine Bousquet Reserve Malbec, Mendoza

5th Course

Grilled Pound Cake
lavendar | honey | mascaone | almonds
2017 Meeker Late Harvest Zinfandel, Sonoma