For Reservations: 251-224-6510
Course One
Grilled Pear and Brie Wonton
Toasted Peanuts, Rosemary Infused Honey Glaze
Paired with
Lulu Blanc de Blanc, NV, Washington
Course Two
Scallop Stack
Seared Diver Scallops, Baked Washington Apple, Spiced Walnut, Basil Pesto
Paired with
Simply Chardonnay, Washington '20
Course Three
Blackberry Glazed King Salmon
Roasted Beet and Parsnip Stir-Fry Topped with Blackberry Compote
Paired with
Milbrandt, Estate Cabernet '21
Course Four
Washington Apple
Cinnamon, Nutmeg Mousse Filled with Apple Compote and Covered in a Chocolate Glaze
Paired with
