Call For Reservations: 251-224-6500
1st Course
Seared Scallops
Manchego Polenta, Bacon Lemon Butter
Paired with:
Maschio Del Cavalieri, Prosecco DOC NV, Valpolicella, Italy
2nd Course
Calamari Bolognese
Angel Hair Pasta
Paired with:
Bertani Velante Pinot Grigio, Veneto, Italy ‘17
3rd Course
Grilled Beef Tenderloin
Wilted Arugula, Slice Shitake Mushrooms, Red Wine Demi Glace
Paired with:
Bottega Vinaia, Pinot Noir, Trentino, Italy ‘16
4th Course
Cherry Coconut
Chocolate Torte
Paired with:
