NB Restaurant Week
January 15th-25th 2026
4 Course Dinner
$65 per guest
Chef's Seasonal Amuse Bouche
choose one item from each course
starter
The Winery House Salad
Organic Baby Greens / Candied Walnuts / Blue Cheese / Red Grapes / Tomatoes / Apples / Dijon Mustard Vinaigrette
Local Heirloom Tomatoes
Fresh Burrata / Micro Arugula / Olive Oil / Aged Balsamic Reduction
Crispy Kurobuta Pork Belly
Cannellini Bean Ragout / Wasabi Yuzu / Toasted Sesame Seeds
Seared Rare Ahi Tuna
Avocado, Mango / Cucumber Tower / Cilantro-Orange Vinaigrette
main course
Grilled Flatiron Steak
Grilled Asparagus / Black Truffle Mashed Potatoes / Bordelaise Sauce
*Substitute for 8 oz Filet add $10
Jumbo Maine Scallops & Wild White Shrimp
Asparagus-English Peas-Lemon Risotto / Champagne Beurre Blanc
King Salmon "a la Plancha" *GF
Quinoa / Asparagus / Tomato-Basil Sauce Vierge
Zinfandel Braised Brandt Beef Shortribs
Prosciutto Wrapped Asparagus / Carrot Infused Pearl Couscous / Zinfandel Reduction
dessert
Tahitian Vanilla Bean Crème Brûlée
Chocolate Fleur de Sel Cookie
Warm Sticky Toffee Pudding
Vanilla Bean Ice Cream
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.