Take your #WineWednesdays to the next level and indulge in a specialty four course tasting menu crafted by Executive Chef Nick Calias and Chef de Cuisine Matt Gaudet, accompanied by selected Burgundy wine pairings.
The dinner will be led by our Wine Director, William Moriarty.
lentils, garlic morel cream, parsley & parmesan
Roast Loup de Mer
pear, leeks and licorice root
short ribs, baby carrots, parsnip purée & chips
goat cheese glace, cherries