1st Course
Grilled Oysters
chorizo | butter
JCB No. 69 Brut Rosé, France
2nd Course
Grilled Gazpacho
tomato | bell pepper
Marco Bonfante Arneis, Piedmont 2017
3rd Course
Grilled Sea Bass
lemon beurre blanc | grilled new potato
Cade Sauvignon Blanc, Napa Valley 2019
4th Course
Grilled Flank Steak
chimichurri | brussels sprouts
Domaine Bousquet Reserve Malbec, Mendoza 2018
5th Course
Grilled Pound Cake
grilled peaches
Meeker Late Harvest Zinfandel, Sonoma 2017
$100 per person (gratuity and tax included)