Chef-created, wine-paired, mouth-watering specialty dinners.

Tantalizing Tuesdays  are on hiatus for 2021 season due to supply and staffing issues.

2nd and 4th Tuesdays beginning end of June through September. Enjoy a 6 course tasting dinner with matched wines spotlighting regional cuisines from around the globe. Each dinner includes a 6 course tasting menu with five paired wines. $159 per couple, $80 single, $45 designated driver; gratuity not included. Dinners are limited to 32 participants with secured reservations required. This season’s upcoming Tantalizing Tuesdays will be available soon, please check back. In the meantime, enjoy reading about our last two Tantalizing Tuesdays in 2018 to get your taste buds watering for the 2019 season!

A Taste of Provence – 2018

Tomme de Savoie and Point Reyes Blue Cheeses Classic cheeses with Crostini and Summer Crisp Pear. Pour: Nathalie Falmet Brut Champagne.

Lavendar Poche Salade d’artichauts Petite artichokes poached in lavender served with grilled golden beets, heirloom tomatoes and lavender infused champagne balsamic dressing. Pour: Three Trees Rolle – Macabeo 2009 – Roussillon.

Toulousian Cassoulet Classic white bean stew with roasted rabbit, organic pork sausage and goose. Pour: L’Oustal Blanc K9 Carignan – Languedoc Roussillon.

Soufflé au Fromage Blu Classic cheese soufflé Pour: Luisa Fefosco 2009 – Fruili

Alouette aux Figues et Noisettes Armagnac roasted young quail stuffed with figs and hazelnuts Pour: Domaine Font-Sarade les Haute de la Ponche 2009 – Vacqueyras.

Tarte aux Poires et Amande

A Taste Afghanistan – 2018

Baked Goat Cheese & Figs Baked organic goat cheese and dried figs with Pistach Pour: Guardian Sauvignon Blanc, Washington

Banjan Borwani with Non-i-Afghani Broiled eggplant and Turmeric-infused Onions served with Garlic Yogurt Sauce Pour:  Castelo de Papa Godello  Spain

Boolaanee Fried Leeks and Cilantro Filo Pockets served with Chilled Cucumber and Garlic Sauce Pour: Domaine Bidalere Rose  Gasgogne

Quail Hawayej with Qbuli Pilau   Spice-rubbed baked quail with sweet saffron rice. Pour: St Innocent Pinot Noir Temprance Hill 2009

Lamb Kebab Marinovat with Chatni Gashneez Marinated Lamb Kebab with Coriander Stone Fruit Chutney  Pour:  Elyse Korte Ranch Zinfandel Napa  

Kunafah with Dates