Grilled baguette topped with pesto, bruschetta mixture, goat cheese and drizzled with a balsamic reduction

paired with Saldo Chenin Blanc

Spring mix salad with granny smith apples, dried currants, goat cheese crumbles, spiced pecans, strawberries, & honey-sherry vinaigrette

paired with Unshackled Chardonnay

French rack of lamb chops served with rosemary roasted baby potatoes

paired with The Prisoner Cabernet Sauvignon

5 oz. Hickory Grilled Salmon stuffed with lump crab meat, served over asparagus and topped with a lemon beurre blanc

paired with The Prisoner Pinot Noir

paired with Unshackled Brut