Five Course Menu
2018 Dijon Clone Chardonnay
Pan Seared Diver Scallops -Brown butter, popcorn puree, chili lime caramel, pea tendrils
2019 Pinot Gris, 90 points - Wine Enthusiast
Grilled Stone Fruit Salad - Apricots, peaches, plums, cherries, arugula, baby spinach, chevre, toasted almonds rhubarb vinaigrette
2017 Maison Bleue - 92 points - Wine & Spirits 91 points - Wine Enthusiast 91 points - Jeb Dunnuck
Wild Mushroom Strudel - Herbed duxelles, potato puree, caramelized Walla Walla onions mushroom demi-glace
2018 Founders Reserve Pinot Noir - 92 points - Owen Bargreen
Filet Mignon- Lentil ragout, braised swiss chard, candied bacon, truffle butter
2018 Metis Red Blend - 91 points & Editors' Choice - Wine Enthusiast
Dark Chocolate Mousse Torte - Hazelnut dacquoise, brandied cherries, crème anglaise, sea salt
