AUGUST CHEF'S TOUR
June 6 – 30
Thursdays – Sundays
$38 – Tour, $14 – Wine Flight, $49 – Both
CHEF'S TOUR MENU
Sausage and Cheese Stuffed Mushrooms
Cremini mushroom caps stuffed with sweet Italian sausage, baby spinach, Parmesan and Fontina cheeses.
BLT Caesar Salad
Romaine lettuce tossed in Caesar dressing with chopped bacon, tomatoes, and Parmesan cheese.
Chipotle Lime Blackened Salmon
A 5-ounce Norwegian salmon filet blackened and topped with chipotle lime butter. Accompanied by our wild rice blend and vegetable du jour.
Raspberry Lemon Layered Cheesecake
Layers of Lemon and Raspberry baked under cheesecake in a buttery graham cracker crust.
This wine holds a brilliant straw yellow color; the delicate nose is reminiscent of almond blossoms and marzipan. Nicely balanced by a zingy acidity that enhances its long length.
Toad Hollow Unoaked Chardonnay
Beautifully balanced with hints of mango, melon, mineral, and incredible acidity. The nose is delicately perfumed with citrus and green apple. A mouthfeel that is rich and creamy while still displaying crisp and clean flavors.
Ravenswood Zen of Zins
This smooth Zinfandel bursts onto the scene with intriguing floral and spice aromas, then delivers lusciously concentrated fruit flavors of blackberry and raspberry that are set off by notes of plum, coffee, and chocolate.
A crisp, vibrant and dry style Rosé. Aromas and flavors of strawberry, fresh watermelon, pink grapefruit, and peach.