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5 course Chef Curated Wine Dinner
May 28 @ 6:00 pm - 9:00 pm
$125
TRIONE SAV BLANC-Peach salad- pickled peaches, citrus yogurt, prosciutto, frisee
Stuhlmuller chard- SALMON TARTARE- jicama slaw, avocado, cider vinaigrette, wonton crisp
Chronology red- roasted chicken- collards, cherry glazed pork belly, cornbread puree
reynold’s family estate cabernet- short rib- cauliflower puree, crispy brussels, cippolini onions, mushroom demi
revelation rose- torched watermelon with strawberry sorbet & cinnamon toast walnut crunch
