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menu

 

FIRST COURSE w/ Robert Foley White

FRIED ARTICHOKE HEARTS

marinated, house-made preserved lemon aioli, smoked paprika

TOMATO BRUCHETTA

fresh basil, mozzarella cheese

 

 

 SECOND COURSE w/ Robert Foley Merlot and Robert Foley Pinot Noir

 GRILLED SALMON

fire roasted poblano risotto, snow peas & radish slaw, chili oil

 

 

 THIRD COURSE w/ Robert Foley Cabernet Sauvignon

GRILLED RIBEYE AND BLACKENED SHRIMP

roasted sweet potato hash, fennel, pepperonata, chorizo crema

 

 

FOURTH COURSE w/ Robert Foley Griffin 

FROMAGE PLATE

chef’s selection of elegant cheeses