For Reservations: 251-224-6510
First Course
Scallop Carpaccio
Orange Segments and Jalapeño Vinaigrette
Paired with:
Honig Sauvignon Blanc ‘20, Rutherford, CA
Second Course
Pineapple Pecan Baked Brie
Served with Crackers and Granny Smith Apples
Paired with:
Calera Chardonnay ‘18, Central Coast, CA
Third Course
Lamb Lollipops
Housemade Mushroom Ravioli, Sundried Tomatoes, Caramelized Onions, Mint Pesto
Paired with:
Inscription Pinot Noir ‘19, Willamette Valley, OR
Fourth Course
Cappuccino Cheesecake
With Dark Chocolate Ganache, and a Graham Cracker Walnut Crust
Paired with:
