Good Friday Wine and Food Pairing on Friday, April 3rd from 6:00 - 8:00pm!

1st Course - Salad Course: 

Traditional Caprese Salad (Fresh Mozzarella, Fresh Basil,
Ripe Plum Tomatoes w/Olive Oil and Balsamic Drizzle)

Wine Pairing - Sauvignon Blanc:

Delicate aromas of honeysuckle and ripe melon lead to a crisp palate bursting with flavors of honeydew and bright citrus, finishing with a zesty hint of grapefruit.

2nd Course - Soup Course:

Cioppino (Classic Seafood Stew w/Cod, Shrimp & Clams), served with Crusty Bread

Wine Pairing - Sangiovese:

Layers of flavor unfold on the palate, from the bright fruitiness of tart cherry, red plum, strawberry, and fig, to the nuanced earthy notes of roasted pepper, tomato, leather, tobacco, and a hint of smoke.

3rd Course - Appetizer:

Sesame Seared Ahi Tuna with Seaweed Salad, Wasabi Aioli and
Soy Ginger Glaze

Wine Pairing - Full Bloom:

A fruit-forward expression of traditional French rosé, this wine has a nose of spring florals and honey and bursts with strawberry and white cherry flavors. Its well-balanced profile makes it a delightful choice for any season.

4th Course - Dinner:

Plantain Crusted Mahi Mahi with Pineapple Pico de Gallo served
with Au Gratin Dauphinois Potatoes and Glazed Baby Carrots

Wine Pairing - Shoreline:

Bursts with aromas of tropical fruit, especially pineapple and ripe melon. On the palate, it’s smooth and refreshing, offering notes of honeydew, grapefruit, and a vibrant tropical blend that balance sweetness with crisp acidity.

Finale - Dessert:

Warm Chocolate Chip Cookie Pie w/Vanilla Bean Gelato

Wine Pairing - Ruby Rabbit:

Vibrant cherry, blackberry, and cranberry flavors shine in this sweet and light-bodied Chambourcin and Cabernet Franc blend, which finishes with a refreshing tartness.