First Course - Roasted Vegetable Tart

Seasonal vegetables roasted with salt and olive oil baked in flaky crust and topped with rich, creamy hollandaise

Paired with Blank Stare Sauvignon Blanc

A glowing pale straw with a striking touch of chartreuse sits in the glass. Aromatically, the wine pops with lime zest, gooseberries, ripe passionfruit, fresh cut grass and lemon bars. On the entry, the acidity acts like a belt, constraining the voluptuousness; similar taste profiles to the nose plus crispy green apples and the faintest hint of fresh sage abound. The finish is reminiscent of ripe kiwi and limoncello, teetering on a beam of lingering acidity.

Second Course - Beet and Duck Confit Salad

Golden and striped beets tossed with mixed greens. Served with blue cheese, toasted pumpkin seeds and duck leg confit. Drizzled with scallion vinaigrette.

Paired with Mannequin Chardonnay

A lurid straw gold, the aromatics abound with bright lemon, butterscotch, honeysuckle and jasmine, with hints of Granny Smith apple, fresh butter and lime zest. Rich and layered upon entry, the palate espouses honeydew, yellow peach, vanilla with a lush, weighty viscosity. A vein of acidity is present through the finish with a pleasing close of minerality and lemon pith.

Beet and Duck Confit Salad: Golden and striped beets tossed with mixed greens. Served with blue cheese, toasted pumpkin seeds and duck leg confit. Drizzled with scallion vinaigrette.

Third Course - Smoked Trout and Endive

Smoked trout combined with sour cream and cream fraiche. Served with endive spears. Topped with crispy shallots and fresh cracked black pepper.

Paired with Slander Pinot Noir

Emerging from the bottle with a glowing cardinal hue, the 2019 Slander opens with a mouthwatering nose of bright strawberry and Rainier cherry with shades of milk chocolate, passion fruit and pink guava. The palate is refined, incredibly balanced and energetic throughout with ripples of acidity; notes of cranberry, sweet cherry pie, sour plum, black mission fig, graham cracker and chocolate covered almond. The wine closes with a mediating acidity and an almost unnoticeable dash of oak tannin.

Fourth Course - Sirloin Steak with Red Chimichurri Sauce

Tender center cut steak cooked medium rare and topped with our special recipe red chimichurri sauce. Served with Bacon braised cabbage.

Paired with Palermo Cabernet Sauvignon

A dark crimson with a blue band, the nose presents immediate aromas of boysenberry, currants, graphite, cedar, fir ash and vanilla. Seamless on the entry with resounding energy, the mid-palate features lush blackberry and bing cherry as well as a hint of sweet red licorice. Long, complex tannins punctuate the finish with an elegant and tapering note of black tea.

Fifth Course - Black Berry S’mores

Luxurious white chocolate topped with fresh blackberries, dulce de leche, and lightly toasted marshmallows. Served sandwiched in between two graham crackers.

Paired with 8 Years in the Desert Zinfandel Blend

Evolving aromatics present themselves first with black and white pepper, then a ripe fruit core of brambly raspberry and sweet persimmon, finishing with savory notes of allspice, clove and fig leaf. Boisterous yet elegant on entry, the wine shows its plush layers with distinctive strawberry preserves, blackberry and raspberry pie topped with fresh crème. Round, ripe tannins close the palate menacingly, leaving one with a desperate thirst for more.

Black Berry S’mores: Luxurious white chocolate topped with fresh blackberries, dulce de leche, and lightly toasted marshmallows. Served sandwiched in between two graham crackers.

First Course - Brie en Croute

Creamy brie topped with tart raspberry preserves and wrapped in puff pastry, then baked to perfection

Cocktail: Drink Rail Blonde Ale (Belgian Blonde Ale)

Easy drinking golden Belgian style. Light and bready malt flavor with a gentle hop backbone. Subtle aromatics of Apples, Pears, Lemon Verbena, and Cinnamon. Highly carbonated with a refreshing finish to cleanse the palate. Subtle flavors of honey, marshmallow and golden syrup may be noted.

This style was originally brewed by Monks in Belgium, where along with their beer making they were also cheesemakers and their beers paired perfectly with their cheese.

Second Course - Bacon, Egg & Cheese Salad

Shredded kale tossed in a light lemon dressing. Served with crispy bacon, an over-easy egg, and fresh shredded parmesan cheese

Cocktail: Route 104 Pale Ale

Named after Riverwatch Parkway, Route 104 is a cross between an American Pale ale and a traditional Extra Special Bitter (ESB). We use English malts to give it a nice rich bready backbone with some English hops to give it that proper kick. Then we dry hop it with Cascade to give it that clean American hop finish.

Third Course - Clams Casino

Over roasted little neck clams, topped with breadcrumb crust , parsley and butter

Cocktail: Scenic Overlook Blonde Ale

Light, easy drinking ale that appeals to all audiences. Bright, clean, and fresh, Scenic Overlook has light, grainy malt characteristics with subtle American hops. Its lower ABV makes it a good all-day drinking beer for game days or at home or at the stadium

Fourth Course - Salt Cured Duck Breast with Sweet Peas

Salt and tea cured duck breast , served with steamed young peas and fava beans

Cocktail: Caught Nappin' Brown Ale

Rich and flavorful beer with a complex flavor profile of caramel, toffee, and light chocolate. Some notes of nuts, and biscuit may be present. Gentle aroma of chocolate, and caramel with little hop aroma to detract from the rich aromas coming from the malt. Despite its rich flavors its not too heavy on the palate.

Fifth Course - Roasted Peaches

Honey glazed peaches charred in the oven and severed with sweet mascarpone cheese

Cocktail: Three Under Par Belgian Triple

Complex aroma of baking spices, stone fruit, and hints of toffee and caramel. Starts off a little sweet but finishes clean. Augusta being a golf town we tell people – if you drink this one on the course you probably won’t shoot Three Under but you won’t care either.

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