Join us for a specialty gourmet menu item curated by our Executive Chef and expertly paired with one of our wines by our in-house Winemaker.
Thursdays 4 PM to 9 PM and 12 PM- 9 PM Sundays at TASTE 1864
January 5th & 8th
Chicken Coq Au Vin and rice pilaf- paired with Cabernet Sauvignon
January 12th & 15th
Sirloin Steak Bourguignon
and grilled asparagus- paired with Meritage
January 19th & 22nd
Grilled Salmon over a baby spinach salad
with a roasted red pepper
Champagne vinaigrette – paired with Rosé
January 26th & 29th
Welsh Rarebit – paired with Rouge
