For Reservations: 251-224-6510
First Course
Butter Lettuce, Radish, Avocado, Cucumber, Paprika Roasted Chickpeas, Citrus Yogurt Dressing
Paired with
Vignerons de Buxy Chardonnay, Burgundy, France ‘18
Second Course
Steak and Gorgonzola En Croute
Roasted Tomato and Onion Jam
Paired with
Maison Louis Latour Pinot Noir, Burgundy France ‘20
Third Course
Rabbit Ravioli, Heirloom Carrots, Parsnip & Brioche Crumble
Paired with
Rhonéa, Gigondas Les Pierres Du Vallat, Rhône Valley, France ‘19
Fourth Course
Lemon Basil Curd Tart in Shortbread Crust
Paired with
