Autumn Brunch – October 28

Cran-Raspberry Crepes
with vanilla mascarpone cream & sliced almonds.
Paired with Serenade

Stuffed Local Poblano Pepper
with egg & smoky three cheese cream sauce.
Paired with 1629

Shrimp and Parmesan Grits
with sauteed swiss chard and cherry tomatoes.
Paired with Cabernet Franc

Pumpkin Carrot Cake
with vanilla cream cheese frosting.
Paired with Gruet Sparkling Bellini Supreme