pan seared veal, braised cabbage, warm yukon potato salad
Pairing Suggestion: Laboure-Roi “Les Sanngliers”
Three Courses – Roasted tomato and crab bisque- entrée of Jumbo lump crab cake, cornmeal fried oyster and Captain’s catch and to end vanilla ice cream
Pairing suggestion, A to Z Pinot Gris
Notes of pineapple, melon, and honeysuckle.
savory veal shank ragout,vegetables, citrus gremolata
Pairing Suggestion: Steele Pinot Noir
Medium light ruby body with essences of cherry, vanilla, and cinnamon
bourbon braised bacon cabbage, cider glaze
Pairing Suggestion: Max Richter Zeppelin Riesling
Fruit forward with hints of spice, apple, and pear
chef’s selection with bearnaise sauce or house made caramelized onion-bbq sauce
Pairing Suggestion: Sin Zin Zinfandel
Loaded with raspberries, strawberries and a hint of black pepper
seedless grapes, toasted almonds, lemon-herb sauce
Pairing Suggestion: Kilda Chardonay
Ripe peach and citrus with a creamy texture
crab meat “Norfolk” shaved country ham, asparagus and tarragon butter
Pairing Suggestion: Rodney Strong Chardonnay
Hints of lemon, apple and toasty oak.
eggplant, tomato and caper caponata, wildflower honey and sherry vinegar
Pairing suggestion: Max Richter Piesporter RieslingClean, Crisp and Refreshing
