Wednesday, July 21st, 6:22 p.m. 
$150 includes tax and gratuity

Meet owner Ben Gillette, National Sales Manager

MENU

COURSE 1

 Peach & Burrata Salad
lemon white balsamic vinaigrette | torn basil | pine nuts
Lizzy's Vineyard Sauvignon Blanc, 2018

COURSE 2

Gnocchi
champagne butter | pecorino cheese | lemon zest | poached lobster
Sans Chêne Chardonnay, Yountville 2019

COURSE 3

Blackened Tuna
parsnip purée | asparagus | hollandaise
Deux Cheveux Vineyard Merlot, 2018

COURSE 4

Coffee Crusted Beef Tenderloin
shiitake mushroom | pasilla chile broth
Deux Cheveux Vineyard Rabicano 2018

DESSERT

Flan