As the Bonarrigos walk guests through the wine selections, Executive Chef David Hill will present his four-course menu composed of a complex mix of savory and sweet, delicate and bold with dishes ranging from Pancetta Wrapped Grilled Peaches with Mango Kiwi Yogurt to Chicken Thigh Green Curry and Buffalo Steak with Mushroom Tagine served atop Herbed Cous Cous. Not to be outdone, the dessert trio offers an Apple Tart, Stilton Cheese Puff with Local Honey as well as a Bittersweet Chocolate Tart. For additional decadence, a fifth course and pairing are available with the pre-dinner VIP experience.
As the Bonarrigos walk guests through the wine selections, Executive Chef David Hill will present his four-course menu composed of a complex mix of savory and sweet, delicate and bold with dishes ranging from Pancetta Wrapped Grilled Peaches with Mango Kiwi Yogurt to Chicken Thigh Green Curry and Buffalo Steak with Mushroom Tagine served atop Herbed Cous Cous. Not to be outdone, the dessert trio offers an Apple Tart, Stilton Cheese Puff with Local Honey as well as a Bittersweet Chocolate Tart. For additional decadence, a fifth course and pairing are available with the pre-dinner VIP experience.
As the Bonarrigos walk guests through the wine selections, Executive Chef David Hill will present his four-course menu composed of a complex mix of savory and sweet, delicate and bold with dishes ranging from Pancetta Wrapped Grilled Peaches with Mango Kiwi Yogurt to Chicken Thigh Green Curry and Buffalo Steak with Mushroom Tagine served atop Herbed Cous Cous. Not to be outdone, the dessert trio offers an Apple Tart, Stilton Cheese Puff with Local Honey as well as a Bittersweet Chocolate Tart. For additional decadence, a fifth course and pairing are available with the pre-dinner VIP experience.
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