For Reservations: 251-224-6500 (ext. 2)
1st Course
Crottin de Chavignol Toasts
Endive, Pear, Pomegranate Seeds, Basil
Paired with
San Simeon, Sauvignon Blanc, Paso Robles, CA '21
2nd Course
Kale Fettuccine
Scratch Made Basil Pesto Over Kale Fettuccine, Walnuts
Paired with
San Simeon Chardonnay, Monterey Valley, CA '18
3rd Course
Beef Braciole
Skirt Steak Stuffed with Gruyere & Ricotta Cheese, Roasted Yukon Gold Potatoes, Pecorino Romano
Paired with
San Simeon Cabernet Sauvignon, Paso Robles, CA '20
4th Course
Black Forrest Tart
Dark Chocolate, Cherry Filling
Paired with
