Join us for a special dining experience with Winemaker, Tim Bell, of Dry Creek Vineyard.
Four-Course Dinner with Wine Pairings
First Course – Sauvignon Blanc
Foie gras stuffed scallops | creamy polenta | artichoke hearts |
pomegranate reduction
Second Course – Chenin Blanc
Duck breast | morel mushrooms | green onion ash | rhubarb |
parmesan broth
Third Course – Mariner
Snake river farms wagyu zabuton | bone marrow crust | Idaho potato
basket | asparagus | bordelaise
Fourth Course – Zinfandel
Chocolate galore
$80 per person plus tax & gratuity
The featured wines will be available for purchase that evening.
Seating is limited, please make your reservation by May 1st.
TO RESERVE PLEASE CALL
708.469.7896