Four-Courses: Thursday, December 3rd | 6PM
$89 per guest, excluding tax & gratuity
Gooseneck Prosecco served before first course.
1ST COURSE
Duck Crostini with Lemon Herbed Goat Cheese
Crisp baguette slices topped with creamy lemon-herbed goat cheese,
tender pulled duck, and tangy tomato jam.
Paired with Gooseneck Semillon
2ND COURSE
SEASONAL SALAD
Arugula salad with poached pear, goat cheese, candied walnuts and maple-apple vinaigrette.
Paired with Gooseneck Picpoul De Pinet
Brief interlude with Vanilla Bean Panna Cotta:
Silky vanilla cream custard topped with sweet mango purée and fresh seasonal mango.
3RD COURSE
Coffee-Crusted Filet Mignon
Coffee-crusted filet mignon finished with a red wine demi-glace, served with garlic mashed potatoes and haricots verts.
Paired with Gooseneck Pinot Noir
4TH COURSE
Tiramisu
Layers of espresso-soaked ladyfingers and rich mascarpone cream, finished with a dusting of cocoa powder.
Paired with Gooseneck Artist Series Cabernet Sauvignon