Piedmont. Bright fruit with silky texture & balanced acidity.

3 COURSE DINNER: Included is tonight's appetizer of HOUSEMADE SMOKED SALMON - Thinly sliced beet and dill cured salmon served with baguette crisps, horseradish cream cheese, shaved cucumber & red onion; Tonight's dinner of CHICKEN SAUTÉ LOUIS OTHIER - Sauté of Bell & Evans chicken with sauce of cream, white wine & shallot. Garnished with mushrooms, capers & diced tomatoes. Accompanied by parmesan crusted baked polenta & steamed buttered broccoli; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or STRAWBERRY SHORTCAKE - Handmade sugared biscuit layered with Gran Marnier marinated strawberries & heaps of Chantilly cream.

3 COURSE DINNER: Included is tonight's appetizer of HOUSE MADE SMOKED SALMON - Thinly sliced beet and dill cured salmon served with baguette crisps, horseradish cream cheese, shaved cucumber & red onion; Tonight's entree of CACIO E PEPE - Freshly made tonnarelli pasta tossed with pecorino romano & toasted cracked black pepper. Topped with campari tomato “meatballs”. Accompanied by Continuity Farms’ lettuces dressed in our preserved lemon vinaigrette; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or STRAWBERRY SHORTCAKE - Handmade sugared biscuit layered with Gran Marnier marinated strawberries & heaps of Chantilly cream.

3 COURSE DINNER: Included is tonight's appetizer of HOUSE MADE SMOKED SALMON - Thinly sliced beet and dill cured salmon served with baguette crisps, horseradish cream cheese, shaved cucumber & red onion; Tonight's entree of HANGER STEAK BEARNAISE - Charcoal grilled Angus beef served with red wine jus & topped with fresh tarragon & shallot compound butter. Accompanied by twice baked potato “cupcake” & OK garden beans topped with fresh tomato sauté; And tonight's dessert of FLOURLESS CHOCOLATE-ALMOND TORTE - Served with sour cream ice cream or STRAWBERRY SHORTCAKE - Handmade sugared biscuit layered with Gran Marnier marinated strawberries & heaps of Chantilly cream.

Thinly sliced beet and dill cured salmon served with baguette crisps, horseradish cream cheese, shaved cucumber & red onion.

Charcoal grilled Angus beef served with red wine jus & topped with fresh tarragon & shallot compound butter. Accompanied by twice baked potato “cupcake” & OK garden beans topped with fresh tomato sauté.

Gluten free

Freshly made tonnarelli pasta tossed with pecorino romano & toasted cracked black pepper. Topped with campari tomato “meatballs”. Accompanied by Continuity Farms’ lettuces dressed in our preserved lemon vinaigrette.

Sauté of Bell & Evans chicken with sauce of cream, white wine & shallot. Garnished with mushrooms, capers & diced tomatoes. Accompanied by parmesan crusted baked polenta & steamed buttered broccoli.

Made with extra dark Belgium chocolate and toasted almonds. Served with freshly churned sour cream ice cream.

Gluten free

Vegetarian

Home made sugared biscuit layered with Gran Marnier macerated fresh strawberries & heaps of Chantilly whipped cream.

Vegetarian

Our delicious salad with Continuity Farms' fresh lettuces dressed in preserved lemon vinaigrette.

Gluten free

Vegetarian