November 13th

*We will be closed on November 14th due to prior engagements. We apologize for any inconvenience, but please join us for dinner very soon, and we appreciate your business!

First Course

Stuffed Tomato on Mixed Greens under a Balsamic Reduction

Main Course

Caribbean Jerked Cornish Hen under a Coconut Cream Sauce

Broiled Pineapple

Saffron Rice

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: With a bit of spice on this menu, I might suggest staying away from the really spicy wines (i.e. the shiraz). Instead, give mellow berry notes characteristic of a merlot a try. If you really want to feel some extra spice, I would suggest grabbing a cabernet-shiraz from one of any number of great vineyards; it will give the complexity needed to really bring out the subtle flavors of this menu without overdoing the pepperiness inherent in the shiraz style.

For whites, bring a gewurtztraminer or riesling - they offset the spicy smokiness of the jerk seasoning while still supporting the bright, sweet flavors in the pineapple.

Beer Pairings: A great night for lagers to shine, this night will also showcase the IPA very well. Overall, try to pick a nicely balanced beer - a brew that touts big hop flavors might be a bit too much, especially when you give the coconut cream sauce a try. However, whatever you might bring, make sure it's cold to take some of the edge off of the natural spiciness of the jerk seasoning - you'll be glad you did!