Table Talk with Federal Twist Vineyards

First Course

select one

Pear and Goat Cheese Salad

seasonal mixed greens, sliced pear, goat cheese, toasted almonds, dried cherries, Federal Twist Vidal Blanc and citrus vinaigrette

Mushroom Conserva Toast

varietal mushrooms marinated in Federal Twist Dry Rose, champagne vinegar, extra virgin olive oil, whipped ricotta, crispy shallots, toasted baguette

select one

Federal Twist Fed Red Chambourcin Braised Pork Shanks

truffle and parmesan polenta, seasonal vegetable medley, crispy parsnips

Seared Chilean Seabass

chickpea succotash, sautéed kale with lemon and parmesan, Federal Twist Hey-Bett Field White and dijon cream sauce

Mushroom Ragu over Whipped Potatoes (V)

stewed with Federal Twist Blaufrankisch and tomato, potatoes whipped with vegan butter, black pepper, chives

Chocolate-Federal Twist Fed Red Chambourcin Red Wine Cake

Tanner Brothers vanilla ice cream