For Reservations: 251-224-6510
First Course
Oysters Mosca
Oysters on Half Shell, Creole Italian Seasonings, Butter, Olive Oil. Topped with Seasoned Bread Crumbs and Parmesan Cheese.
Paired with
JCB by Jean-Charles Boisset, Cremant de Bourgogne Brut Blanc de Blancs, Burgundy, France
Second Course
Braised Rabbit Tortellini
Braised Rabbit, Caramelized Onion, and Ricotta. Tortellini Filled with Sage Brown Butter and Capers.
Paired with
Rombauer Vineyards, Sauvignon Blanc, CA, '23
Third Course
Wild Mushroom Ravioli
Raviolis with Fresh Herbs and Ricotta, Chardonnay Cream Sauce. Topped with Pecorino Romano.
Paired with
My Favorite Neighbor, Blanc San Luis Obispo County, CA, '21
Entrée Course
Red Wine Braised Beef Shoulder
Roasted Carrot and Parsnip Purée, Sautéed Dino Kale, Au Jus
Paired with
Mount Veeder Winery, Cabernet Sauvignon, Napa Valley, CA, '21
Dessert Course
Dark Chocolate Coconut Tiramisù
Espresso Soaked Lady Fingers, Coconut Flakes, Dark Cherry Coulis
Paired with
