Red Oaks Farm Table Dinner—Holiday Celebration

Description

This special evening of chef-crafted cuisine and curated wine and cocktail pairings brings on the holiday cheer!

This five-course celebration of the season starts with persimmon and pomegranate bruschetta & buternut squash bruschetta—served with a sparkling pomegranate manhattan. The evening is highlighted by sous vide herbed leg of lamb with roasted garlic Dijon sauce and English cheddar cauliflower gratin. This fourth course is paired with Decoy by Duckhorn Cabernet Sauvignon. See all the details on the link below.

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