First Course
Panzanella Salad heirloom tomato, cucumber, radish, midnight moon, garlic vinaigrette S. Gobelsburg, Gruner Veltliner, Kamptal, Austria 2018
Second Course
Butter Poached Shrimp Pappardelle haricots verts, scallions, blistered cherry tomato, hachi Dominique Cornin, Pouilly-Fuisée, Burgundy, France 2017
Desserts
Our menus vary seasonally and are subject to change. Most dishes can be altered to be vegetarian, vegan, or gluten-free. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
