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Deli Dinner - SOLD OUT!


Hors Doeuvres

Cheese and Charcuterie Board - cheese and charcuterie, arranged with fresh and dried fruit, nuts, olives, pickled veggies, mustard and flatbread 

First Course

Wagyu Beef Carpaccio - fried shallot, caper, grilled artichoke, slivered tomato, arugula, baguette

Second Course 

Lobster Dumpling – miso broth, bean sprout, thai basil, mint

Third Course

Mudlake Farms Buttercup - fried blue cheese deviled egg, crispy pork belly, pickled onion, garlic basil cream

Forth Course

“Beef Wellington” – Sage-garlic rubbed-lightly smoked beef tenderloin, pate, puff pastry, pomme savayarde, charred rapini, veal port reduction

Fifth Course 

“Bananas Foster” – vanilla bean genoise, house made Fijian chocolate ice cream, brown butter, banana


Earlier Event: March 15
Chocolate Tasting
Later Event: April 3
Pasta & Ravioli Making Class