A Table With Glasses And Candles

November - 3 Course Menu

Created by Executive Chef Josh Jones

Choose 1 item from each course for $70 per person

Add an additional $25 for wine pairing flight

1st Course | Choose one:
Roasted Tomato Bisque
Oven-roasted tomatoes and sundried tomatoes simmered in vegetable stock and coconut milk.

  • Wine pairing - Claiborne Churchill Pinot Noir

Arugula & Red Beet Salad
Baby arugula and roasted beets tossed in a sherry vinaigrette. Topped with dried cranberries, house candied walnuts and goat cheese.

  • Wine pairing - J Dusi Pinot Grigio

Entrée | Choose one:
Grilled Hanger Steak
10oz hanger steak topped with a chipotle blackberry sauce. Served with creamy mashed potatoes and seasonal vegetables.

  • Wine pairing - J Lohr Cabernet Sauvignon

Seared Scallops
Captain scallops pan-seared and topped with a garlic shallot sauce. Plated on a bed of sautéed spinach and wild mushrooms. Accompanied with parmesan mashed potatoes.

  • Wine pairing - Cambria Chardonnay

Dessert | Choose one:
Pumpkin Cheesecake
Topped with house caramel sauce and fresh whipped cream.

  • Wine pairing - La Marca Prosecco

Butter Pecan Foster
Fresh bananas sautéed in butter, brown sugar and Jamaican rum. Served with butter pecan ice cream

  • Wine pairing - Grahams Tawny Port

This menu is not available for room service.

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