For Reservations: 251-224-6510
First Course
Red and Gold Beet Terrine
Roasted Beets Layered with Lemon and Herbed Ricotta & Cream Cheese Mixture
Paired with
Mar de Frades, Albariño, Rias Baixas, Spain
Second Course
Lasagna Stuffed Zucchini Rolls
Zucchini Ribbons Stuffed and Rolled with Bolognese, Ricotta, Mozzarella Topped with Marinara, Chives and Pecorino Romano
Paired with
Rocca delle Macie, Toscana Sasyr, Tuscany, Italy '16
Third Course
Tuna Tartare
Marinated Tuna on a Bed of Avocado. Topped with Sesame Seeds and Micro Greens. Served with Crostinis or Pita Chips
Paired with
Lange Estate Winery and Vineyards, Rose of Pinot Noir, Dundee Hills, Oregon, '23
Fourth Course
Almond Chocolate Bread Pudding
with Disaronno Cream Sauce
Paired with
