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First Course

Brown Butter Poached Walleye (GF)
with wild rice salad, pomegranate pulp,
toasted pine nuts

Vegan Option: Honey Poached Pear (Dairy Free & GF)
wild rice salad, pomegranate pulp,
toasted pine nuts

Wine Pairing: Francis Ford Coppola Director's Cut Chardonnay

Second Course

Berry Crusted Duck Breast (GF)
white bean puree, squash blossom salad,
sultana vinaigrette

Vegan Option: Quinoa Stuffed Squash Blossom (Dairy Free & GF)
white bean puree, sultana vinaigrette

Wine Pairing: Francis Ford Coppola Diamond Collection Santa Barbara Pinot Noir

Third Course

Center Cut Beef Ribeye (GF)
smoked tomato mushroom ragout, grilled asparagus
and truffle scalloped potato

Vegan Option: Marinated Grilled Tempeh (GF & Dairy Free)
smoked tomato mushroom ragout, grilled asparagus
and roasted potatoes

Wine Pairing: Francis Ford Coppola Eleanor

Desert Course

Citrus Almond Cake (GF)
strawberry coulis and cream cheese filling

Vegan Option: Coconut Rice Pudding (GF & Dairy Free)
macerated strawberries, toasted coconut
and vegan whipped cream

Wine Pairing: Francis Ford Coppola Sophia Rose

Price

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