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
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:
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.