Join us Wednesday, June 12th at 6:30 pm for an exclusive four-course wine dinner crafted by Executive Chef Chris Deaton, with pairings from The Prisoner Wine Company. Tickets are limited, and must be purchased here.*

*Ticket pricing includes a complimentary cocktail hour, an exclusive four-course wine dinner, and all gratuities.

FIRST COURSE

The Blindfold / White Blend

Caprese Style Salad with Heirloom Tomatoes, Fresh Mozzarella and a Chiffonade of Basil

SECOND COURSE

The Snitch / Chardonnay

Pan Seared Atlantic Sea Scallops served atop a Saffron Risotto Cake, Sautéed Spinach, with a Baby Shrimp and Basil Butter Sauce

THIRD COURSE

The Prisoner / Red Blend

Beef Tenderloin with Rosemary Compound Butter, Pommes William, and a Trio of Baby Carrots and Haircot Verts

FOURTH COURSE

Saldo / Zinfandel

Blueberry Bread Pudding with Cinnamon Crème Anglaise and a Housemade Truffle