Fridays and Saturdays | January 22, 23, 29, 30 | 6:30 – 9:00 p.m.
ANTIPASTO SNACK PLATE
Rosemary Chile Marinated Olives, Artichoke Salad, Cherry Peppers, Tuscan White Bean Dip, Cheese and Grissini Bread Sticks
Brut Sparkling Wine
SEARED SEA SCALLOP with SMOKED PORK ONION TART
with Macadamia Nut, Brussel Sprout Salad, Brown Butter Lemon Emulsion
ROASTED FILET of BEEF with MARSALA SHRIMP DIABLO SAUCE,
with Spinach and Mushroom Strudel, Yukon Potato Purée and vomFASS Herb Oil
vomFASS SUN MEADOW CARROT CAKE
with White Chocolate Mascarpone Mousse, Caramelized Honey Comb and Almond-Pistachio Brittle
When you pick up your meal and wines, we will give you written instructions as a backup to the Chefs on Zoom. All you need is minimal kitchen preparation and an oven to enjoy a delicious dinner with our experts and a few other aficionados of fine dining.
After introductions at 6:30 p.m., the dinner will start with you enjoying your first glass of wine, while you prepare the appetizer. Our Sommelier will discuss proper wine temperature and aeration, and specifics of this particular wine. The Chef will walk through preparation of the first course with you and demonstrate how to plate it, sharing some personal and humorous stories of past experiences along the way.
While you’re enjoying your appetizer, your entrée will be finishing in the oven. As you move on to the main course, our Chef will present the inspiration behind the dish, its cultural history, and show you how to plate it beautifully. Our Wine Expert will introduce the second wine, explaining why he paired this wine, and discussing the art of pairing wine with food.
A decadent dessert that requires no preparation (other than plating!) completes your dinner. Sign off will be around 9:00 p.m. for you to enjoy the rest of your satiated evening.
Dinner for One : $75
Dinner for Two: $130
Dinner for Three: $180
Dinner for Four: $220