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

Menu:

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.