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Join Greenhill Feb. 14 in the barrel room for a four-course dinner featuring Chef ML with Canapés Catering.


Thai Coconut Curry Scallops
seared seasoned scallop in Thai coconut curry broth
Paired with 2018 Seyval Blanc

Gnoochi with Smoked Bacon
yukon gold gnoochi with a buttery garlic sauce, cremini mushroom and smoked bacon
Paired with 2018 Chardonnay Reserve

Bone-in Pork Tenderloin
charcoal grilled pork tenderloin in a creamy dijon sauce with wild rice and dried cherries and herb roasted heirloom carrots
Paired with 2017 Merlot

Double Dessert
chocolate cheesecake with a raspberry mousse swirl and a raspberry macaroon filled with raspberry preserve and ganache
Paired with 2018 Rosé and 2017 Superstition

Buy tickets at cellarpass.com.