Join us February 14th in the barrel room for a four course dinner featuring Chef ML with
Canapés Catering.
Menu:
Thai Coconut Curry Scallops
seared seasoned scallop in Thai coconut curry broth
Paired with 2018 Seyval Blanc
Gnoochi with Smoked Bacon
yukon gold gnoochi with a buttery garlic sauce, cremini mushroom and smoked bacon
Paired with 2018 Chardonnay Reserve
Bone-in Pork Tenderloin
charcoal grilled pork tenderloin in a creamy dijon sauce with wild rice and dried cherries and herb roasted heirloom carrots
Paired with 2017 Merlot
Double Dessert
chocolate cheesecake with a raspberry mousse swirl and a raspberry macaroon filled with raspberry preserve and ganache
Paired with 2018 Rosé and 2017 Superstition