Chef Melissa Hass and Sommelier Caroline Avery Granger are guiding us through five different tasting courses, each with a unique flavor profile that will excite our palates!
On the Menu:
-Fried Green Tomato & Goat Cheese Napoleon with Bacon Tomato Jam paired with Torresella Prosecco
-Smoked Trout Rillette with Fresh Dill & Crostini paired with Murphy Goode Sauvignon Blanc
-Spring Asparagus & Prosciutto Puff Pastry Tart with Lemon Aioli paired with Wairau River Sauvignon Blanc
-Mini Crab Cake with Melon Salsa & Mango Slaw paired with Chalk Hill Chardonnay
-Argentinian Steak with Chimichurri Sauce & Herb Roasted, Smoky Potatoes paired with Meiomi Pinot Noir
