JANUARY CHEF’S TOUR
JANUARY 3 – 27
Available Thursdays – Sundays ONLY
$38 – Tour, $14 – Wine Flight, $47 – Both
CHEF'S TOUR – $38
Bacon Wrapped Quail Breast
Seasoned, bacon wrapped quail breast topped with a maple orange marmalade.
Arugula with Smoked Tomato Vinaigrette
Baby arugula tossed in a smoked tomato vinaigrette with roasted corn and Parmesan cheese.
Ribeye Cap Steak
Hand-cut cap of ribeye, seasoned and grilled. Topped with bacon cream sauce and served with our house-made whipped potatoes.
Creamy white chocolate cheesecake with raspberry topping, baked in a chocolate crust.
WINE FLIGHT – $14
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.
Toasted Head Chardonnay
This wine delivers white peach and Asian pear aromas and is rich, yet crisp on the palate with great acidity.
Hob Nob Pinot Noir
The nose is elegant with a concentrated bouquet of fresh violets, black cherry compote, and sweet currants, underlined by nuances of black licorice, minerals, and earth dust.
Luccio Moscato d’ Asti
Fresh, fragrant, and frizzante with bright, floral aromas that give way to flavors of ripe stone fruit, tangerines, and honey. This wine is concentrated and flavorful, but not overly rich or heavy; sweet, yet balanced.