06/01/2026
A very special night for some very special guests.
Chef Erinn created an unforgettable dining experience from start to finish, with a menu that was as thoughtful, creative, and elevated as it was delicious.
The evening began with passed appetizers including a cauliflower trio with sweet Thai chili and scallion, buffalo with ranch and diced celery, and BBQ with crispy onion. Guests also enjoyed Maine lobster rolls on buttered potato rolls, roasted beet salad cups with cinnamon cranberry goat cheese, candied kumquat, toasted pistachio, blood orange vinaigrette, and microgreens, plus chorizo-stuffed bacon-wrapped medjool dates with red pepper rouille, fig balsamic reduction, and pickled shallots.
Chef Erinn also served spinach and ricotta tortelli with maitake mushrooms, peas, black truffle cream, and aged Parmigiano.
For dinner, our guests enjoyed a beautiful selection of entrées: short rib with herb-whipped Yukon gold potatoes, butter-poached carrots, and black garlic veal demi-glace; pan-seared French-trimmed chicken with creamy Gruyère grits, corn and bacon succotash, and lemon basil beurre blanc; pan-seared halibut with pea and Parmigiano risotto, butter-roasted crimini mushrooms, and lobster sauce; and vegetarian gnocchi with roasted red pepper cream sauce, sautéed spinach, zucchini, and aged Parmigiano.
The night ended on a sweet note with panna cotta three ways: chocolate with chocolate dust, blueberry with berries and cream, and key lime with key lime cookie crumble.
A true celebration of food, creativity, and hospitality. Nights like this are exactly why we love what we do. 🤍
