Join us for a wine dinner featuring everyone's favorite wine, rosé!, paired with the following seasonal menu from executive chef Stephen Schmitt: First Course: Seared Sea Scallop with togarashi, carrot, uni butter and crispy UGF trumpet mushrooms Second Course: Charcoal Roasted Beets with apple, radish and verjus Third Course: Wood Oven Roasted Quail with local asparagus, roasted potatoes, cherries and black garlic Dessert: Pistachio sponge cake, poached strawberries, rhubarb cream cheese, and strawberry gelato Tickets are $60 per person (tax and gratuity included). We hope to see you there!

Price: $60.00