Menu details below:

March 25th Wine Pairing
$35 per person plus tax and tip
Reservations only by March 21st – email [email protected] or call 330.536.6450

1st Course Appetizer
(Pinot Grigio)
Crab Dip
Warm house made crab dip topped with Parmesan cheese and finished in the brick oven, served with grilled pita chips

Entrée
(Muscato)
Scallops
Pan seared scallops served over stewed chickpeas and tomatoes

Entrée
(Chardonnay)
Artichoke and Chicken Pasta
Sautéed artichokes, tomatoes and broccoli in an oregano, garlic white wine sauce topped with grilled chicken, served over fettuccine

Dessert
(NEW sweet Red Head Rose’)
Crème Brulee
Rich custard base topped with a thin layer of caramelized sugar

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