Enjoy an elevated, multi-course dining experience featuring the best of the season with Chef Sparks’ master craft in culinary cuisine and sommelier LaChance’s premium pairings.

Doors will open at 6:00 pm, and dinner will start promptly at 7:00 pm.

THE MENU:

First Course

Heirloom Beet & Burrata Salad | Wine Pairing: Tarrida Cava Brut Rose
Roasted golden and red beets, creamy burrata, candied walnuts, pickled apple ribbons, and baby arugula dressed with a honey-thyme vinaigrette

Second Course

Roasted Delicata Squash Velouté | Wine Pairing: Jonty's Ducks Chenin Blanc
Silky delicata squash soup infused with brown butter and sage, finished with creme fraiche, toasted pumpkin seeds, and a drizzle of maple gastrique

Third Course

Seared Day Boat Scallops | Wine Pairing: Albert Bichot Macon Villages
Perfectly caramelized scallops served over sweet corn puree with roasted chanterelle mushrooms, crispy pancetta, and a cider beurre blanc

Fourth Course

Venison Paté with Apricots and Hazelnuts | Wine Pairing: S.O.M. Pinot Noir
House-made venison pate studded with dried apricots and toasted hazelnuts, accompanied by spiced apple mostarda, pickled shallots, grilled sourdough crisps and microgreens

Fifth Course

Maple-Braised Short Rib | Wine Pairing: Bosquet de Papes Chateauneuf du Papes
Red wine and maple-braised beef short rib served with whipped Yukon Gold potatoes, roasted root vegetables, and a rich rosemary jus

Sixth Course

Apple Cider Doughnut Bread Pudding
Warm brioche bread pudding infused with fresh apple cider and autumn spices, topped with caram

$125 Per Person $105 Per Person for Wine Club Members
MAKE RESERVATIONS HERE