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Think mint cured salmon, rabbit rillette, braised pork belly with mushroom fricassee - and once you've devoured all of that, dinner will be served! Seared duck breast and cote de boeuf with morels and more... Seriously. Of course we'll also be pairing our wines with each course - even pouring some of our library wines just to keep things interesting. If you want to join us, please call JUNE » More on Stage Left Cellars Menu

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