For Reservations: 251-224-6510
First Course
Smoked Salmon Terrine
Smoked Salmon Layered with Lemon and Fresh Herbed Ricotta, Topped with House Made Honey Mustard Vinaigrette
Paired with
Elizabeth Spencer, Sauvignon Blanc, CA '23
Second Course
Stuffed Roma Tomatoes
Spanish Rice, Ground Chorizo, Cream Cheese and Poblano Pepper Mixture, Stuffed and Roasted in Roma Tomatoes
Paired With
Peirano, "The Other" Red Blend, Lodi, CA '22
Third Course
Roasted Pork Roulade
Goat and Gruyere Cheeses, Spinach, and Dried Cherry Stuffed Pork Loin, Sliced and Served Over Sweet Potato Gratin and Brussel Sprouts Topped with a Dark Cherry Glaze
Paired With
Demarie, Langhe Nebbiolo, Langhe, Italy '21
Fourth Course
Orange Creamsicle Crème Brulée
House Made Crème Brulée
Paired With
