Join us on Thursday, October 16th at 6:30 pm (doors open at 6:00 pm), for a 5-course wine dinner in collaboration with Prisoner Wine Company. Hosted by a Prisoner wine Sommelier and featuring a custom menu crafted by Executive Chef Scott Wallett Jr., it will be a seductive dining experience with these featured items.

Amuse Bouche: Roasted Mushroom and Squash Taco with Pickled Red Cabbage and Chimichrri. Served with Unshackled Sparkling Rose

Second Course: Celeriac & Apple Bisque Soup with Shaved Fennel, Nasturium, Celery Leaves, Apple Oil. Served with Saldo Chenin Blanc.

Third Course: Beet Salad with Roasted Beets, Baby Kale, Pumpkin Seeds, Goat Cheese and Maple Dijon Vinaigrette. Served with Blindfold Blanc De Noir

Fourth Course: Roasted Duck Breast with Roasted Brussel Sprouts, Maitake Mushrooms and Blackberry Demi-Glaze. Served with Prisoner Pinot Noir

Fifth Course: Huckleberry Dark Chocolate Crisp with Toasted Almonds, Thyme and Honey Chantilly. Served with Prisoner Red Blend.