08/25/2026
Chef's Tasting Menu: Thursday at 7:00
First Course
Petite Antipasti
A curated selection of cured meats, cheeses, and marinated vegetables.
Pairing: Claude Val (Red Blend)
Second Course
Wild Mushroom Risotto
Creamy Arborio rice folded with earthy wild mushrooms and finished with rich Parmesan.
Pairing: Tree Fort Pinot Noir
Third Course
Garlic Grilled Chicken Thigh
Marinated in a robust blend of red wine and garlic, and cooked over an open flame.
Pairing: Claude Val Red Blend
Fourth Course
Blueberry Bourbon Glazed Pork Tender: Pork finished with a sweet and savory blueberry bourbon glaze.
Pairing: LaMadrid Cabernet Franc
Dessert
Bumbleberry Cheesecake: A rich, creamy cheesecake swirled with a vibrant mix of sweet and tart berries.
Pairing: Wente Sauvignon Blanc