Dinner Menu

Choose between a 2 course dinner (Choice of entree and soup or salad) or the full 6 course dinner.

 For an additional $20 per person, select wine parings offered per course, excluding the amuse.


June 12th - June 25th

Amuse:   Strawberry basil bruschetta with cream cheese and a balsamic reduction, are a welcome offering from the Chef's de Cuisine.

AppetizerGarlic parmesan wings, tender jumbo wings deep fried and tossed in a rich and creamy garlic and parmesan sauce.

Wine Recommendation: LZ Rioja

SoupFrench Onion, slowly caramelized onions finished with a rich beef and sherry broth, topped with a toast and melted Swiss cheese.

Wine Recommendation: Guigal Cotes Du Rhone

Salad: A blend of fresh field greens and vegetables, tossed with pumpkin seeds and dried cranberries then dressed with an apple cider vinaigrette.

Wine Recommendation: Bollini Pinot Grigio

 

Entree's 

Rigatoni Primavera: Tender artichoke hearts, sun-dried tomatoes and fresh wild mushrooms sautéed with roasted garlic in olive oil then tossed with rigatoni pasta and finished with a creamy pecorino Romano cheese sauce.

Wine Recommendation:  Zen of Zin Old Vine Zinfandel

Two Course 22                        Six Course 37

Spinach Stuffed Chicken: Tender chicken breast lightly seasoned, then stuffed with baby spinach, rolled in Panko bread crumbs then baked. Served over creamy risotto and finished with a creamy garlic and herb cheese sauce and sun dried tomatoes.

Wine Recommendation:  Bertani Due Uve

Two Course 23                        Six Course 38

*Maderian Pork Medallions: Pork tenderloin medallions stuffed with dates then pan seared with onions and mushrooms and deglazed with Madeira wine and served over creamy risotto.

Wine Recommendation:  Louis Jadot Beaujolais Village

Two Course 24                        Six Course 39

Chianti Braised Short Ribs: Tender boneless short ribs slowly braised in a rich Chianti wine sauce then finished with a rich  beef and onion demi and served over risotto.

Wine Recommendation:  Robert Mondavi Cabernet Sauignon

Two Course 26                        Six Course 41

Osso Bucco Style Lamb Shank: Tender boneless short ribs slowly braised in a rich Chianti wine sauce then finished with a rich  beef and onion demi and served over risotto.

Wine Recommendation:  Bricco Mangno Bebbiolo

Two Course 28                        Six Course 43

*Catch of the Day: Filets of fresh fish lightly seasoned and pan seared, finished with a creamy tomato and dill beurre blanc and served with zucchini and yellow squash zoodles.  (Ask your server for today's catch)

Wine Recommendation: Cline Viognier