Join us for the 4:00 pm seating of our 5-course wine dinner on Sunday, May 19.
The dinner will be prepared by chef Trent Pruitt and his staff.
Your ticket includes the meal, plus 1.5 oz. tastings of wines paired with each course - as well as one 4 oz. glass of your preferred wine. Additional wine (by the glass or bottle) is available at cash bar.
MENU
1st Course
Beet root, vanilla tarragon vinaigrette, apple, pickled strawberries, goat cheese, foam of hibiscus, rosemary, juniper, coriander, and microgreens
2nd Course
Pistachio crusted rainbow trout, lemon beurre blanc, herb oil, ravioli filled with capers, almond, ricotta, and parmesan
3rd Course
Duck breast, duck glacé, polenta, grilled corn, duck fat popcorn, sweet and spicy cornbread tuile, nasturtium oil, microgreen
4th Course
Sweet potato, mango, lemon honey yogurt, sumac, bell pepper pearls
5th Course
Rose hip and ginseng sponge, raspberry purée, meringue cookie, mimosa jam, crème anglaise, and papaya
