Chef and Sommelier Melissa Hass is guiding us through five different tasting courses, each with a unique flavor profile that will excite our palates!

On the Menu:

-Fried Green Tomato & Goat Cheese Napoleon with Bacon Tomato Jam paired with Torresella Prosecco

-Smoked Trout Rillette with Fresh Dill & Crostini paired with Murphy Goode Sauvignon Blanc

-Spring Asparagus & Prosciutto Puff Pastry Tart with Lemon Aioli paired with Wairau River Sauvignon Blanc

-Mini Crab Cake with Melon Salsa & Mango Slaw paired with Chalk Hill Chardonnay

-Argentinian Steak with Chimichurri Sauce & Herb Roasted, Smoky Potatoes paired with Meiomi Pinot Noir