Four Course Dinner at The Greenhouse with Chef Rudy Galindo

FIRST COURSE

proscioutto wrapped asparagus with balsamic glaze and warm bread

paired with Cavit pinot grigio

SECOND COURSE

butternut squash soup garnished with croutons

paired with Josh Cellars pinot grigio

THIRD COURSE

beef strip medallions over root vegetable puree with red wine reduction and chimichurri sauce

paired with Austin cabernet sauvignon from Paso Robles

FOURTH COURSE

blueberry, pecan and chocolate tart

paired with The Federalist red blend

tax and gratuity are included in each ticket price

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