Join us as we travel back in time for an Old-Timey, 4-course wine pairing featuring cuisine prepared before your eyes over our open fire!
Goat and Leek Stew
red wine, cannellini beans, fresh herbs
Concannon Cabernet Sauvignon (4oz)
Coal Roasted Belgian Endive
Fourme d’Ambert, candied walnut, grilled red onion vinaigrette
Tribute Pinot Noir (4oz)
Red Wine Braised Pheasant Breast
Charred asparagus, coal baked potato
Antigal Uno Malbec (4oz)
Berry Cobbler
Cooper & Thief bourbon barrel aged red wine blend (1.5oz
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