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Kick off Spring on April 12th at 6:30 pm with light wines and bites crafted by Chef Mychael Bonner and Executive Chef Richard Lisby. Enjoy a four-course dinner with passed hors d’oeuvres and wine pairings from Justin Winery. Justin Winery will guide you through their wines and will also be offering giveaways throughout the meal. $80 pp plus tax (gratuity not included).

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Passed hors d’oeuvres served with JNSQ Sauv Blanc and Rose

  • Spring Pea Arancini
  • Crispy Pork Belly Skewer
  • Avocado Toast with Seared Tuna

First Course served with Justin Sauvignon Blanc: 

Shaved Asparagus Salad, house smoked Lake Superior Whitefish, baby greens, spring vegetables, aged goat cheese, cured hen egg

Second Course served with Landmark Chardonnay: 

 Pan Roasted Wild Alaskan Halibut, mascarpone farina, morel mushrooms, spring onions, English peas, tendrils

Third Course served with Justin Isosceles Bordeaux Blend:

“Well and Rare” Braised Ox Tail with Seared Sushi Grade Viking Village Scallops, eggplant babaganoush, crispy chickpea

Fourth Course with coffee service: 

Strawberry-Rhubarb Cake, pistachio gelato




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