Enjoy our feature this weekend of seared Hawaiian Pink Snapper served with coconut sticky rice, grilled zucchini and fresh mango salsa and pair it with a glass of Alsatian Riesling from Florian Beck Hartweg.
Our holiday feature this weekend is orange, ginger and brandy glazed cornish game hen roasted with an apple, fig and fennel stuffing. Kale au gratin with lemon, parmesan, pine-nut and crispy pancetta will pair with the spice notes and velvet tannins of the Collioure Puig Oriol from Domaine La Tour Vieille in Languedoc, France.
Enjoy our feature this weekend of grilled rack of Elk with spiced pomegranate glaze, wild mushroom demi-glace, caramelized cipollini onion and roasted heirloom pumpkin and apple.
Our feature this weekend is Hawaiian Mongchong broiled with fresh ginger and preserved lime; persimmon and tobiko rice noodles with carrot, radish, and thai basil; chili oil and a toasted black sesame sauce.
Enjoy our feature this weekend of rosemary and raspberry glazed local Lamb ribs grilled and served with brown sugar spiced roasted acorn squash, candied walnuts, Amaltheia Dairy goat cheese and crispy brussels sprouts with vanilla balsamic reduction.
Our feature this weekend is braised Pork Osso Bucco with herbed stout mustard spaetzle and toasted pine nut gremolata, crispy brussels sprouts, and chokecherry balsamic.