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Parker-Binns Wine Dinner
October 9 @ 6:30 pm - 9:30 pm
Details to be Announced ASAP.
NC Shrimp Ceviche
Fresh peaches and green tomatoes in a orange &white balsamic vinaigrette.
Finished with Herbs de Provence micro greens-
Paired with Maggie White Blend Wine
Pan Seared NC Flounder
Topped with mango burre blanc. Served with smashed purple potatoes and pickled okra, carrots & asparagus. Garnished with popcorn shoots-
Paired with Petit Manseng
Pan Seared Duck Breast & NC Pulled Pork
Served with sweet potato puree & braised broccoli rabe. Finished with crispy smoked pork belly & NC BBQ sauce. Finished with a micro chard mix-
Paired with Cabernet Franc
Grilled Filet Mignon Medallion
Topped with lobster & Chanterelle mushrooms. Served with smashed fingerling potatoes & roasted Brussel sprouts. Finished with Parker-Binns Cabernet veal Demi Glace. Garnished with micro onion flowers. Paired with Cabernet Sauvignon
SkrewBall Mini Cheesecake
Skrewball peanut whiskey cheesecake finished with a blackberry reduction.
Garnished with candied rose petals- Paired with Dessert Blackberry Wine
Wednesday, October 9th
6:30pm- $89 pp ++