Thursday, November 30th – 7pm

HARVEST MOON WINE DINNER

First Course

Wood fire roasted butternut squash soup topped with a cinnamon whipped cream.

Wine pairing to be determined

Second Course

Baby winter Kale, with roasted heirloom beets, seasoned ricotta cheese and crispy fried peas

Wine pairing to be determined

Third Course

5 spiced pan seared diver scallop, crispy braised pork belly lardon, over a sweet corn puree, topped with shaved fennel

Wine pairing to be determined

Fourth Course

Braciola of beef tenderloin, stuffed with porcini mushroom, confit of duck and herb, served over a rosemary, peppercorn brandy sauce  

Wine pairing to be determined

Fifth Course

Mulled wine poached pear, stuffed with a sweet mascarpone, and finished with a lavender honey

Wine pairing to be determined

Reservations can be made by email or phone (703) 385-1530