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    Mar 24, 2019 - Mar 30, 2019    
Sunday, March 24, 2019
Monday, March 25, 2019
Tuesday, March 26, 2019
Wednesday, March 27, 2019
Thursday, March 28, 2019
Friday, March 29, 2019
 4:00 PM-9:00 PM Prime Rib Fridays
Reward yourself for finishing the week with a beautiful cut of Prime Rib and all the fixings. Thick cut and done to perfection, our prime rib special is a great way to start the weekend! $24.95 Pair with a hearty glass of Cabernet Sauvignon and enjoy our live music on Acoustic Friday!
 5:30 PM-8:30 PM Acoustic Friday featuring Lou Evans
Lou Evans is a singer/songwriter based in San Francisco, CA. He played professional baseball in the Florida Marlins Minor League system from 2001-2005. In 2005, he decided to pursue his burgeoning music career. An American Idol Season 4 contestant, lately Lou has been performing and writing new music. He writes, composes and performs soulful, soaring, beautiful/tragic melodies with elements of darkness and light. His songs are emotional compelling and vocally driven. The past year he has been given some great opportunities to shine by singing the National Anthem at a San Francisco Giants game and a Golden State Warriors game. Having released his first EP (All a Dream..) in October, he has now just released his first official music video ‘Light on Your Toes’, and his full length album, ‘Lost then Found’. Lou hosted an album release show at the nationally renowned venue, The Great American Music Hall. A powerful, soulful vocalist and passionate songwriter, his momentum is soaring. Keep your eyes and ears open for this rising talent!
Saturday, March 30, 2019
 6:00 PM-8:00 PM Winemaker Series Dinner with Beauregard Vineyards
Executive Chef Roberto Rodriguez has teamed up with outstanding winemaker Ryan Beauregard from Beauregard Vineyards to create an exclusive one-night only culinary event. Both chef and winemaker will be on site to talk about their creations. Come early to sip wine and enjoy some evening bocce ball to build your appetite! Here is the proposed menu: FIRST COURSE Red and Golden Beet Salad with Burrata Cheese, Organic Arugula, Orange Segments with a Red Wine and Thyme Vinaigrette and Honey Drizzle OR Pilar Point Dungeness Crab Napoleon with Avocado Mouse, Micro Cilantro, Sweet Red Pepper and Basil Arugula Aioli Wine Pairing: 2017 Chardonnay Bald Mountain Vineyard SECOND COURSE Duck Leg Confit with Grana Padano Risotto and an Organic Spring Vegetable Medley finished with a bacon wrapped scallop OR Pan Seared Rack of Lamb with a Mint and Cilantro Chimichurri Sauce, Truffle Polenta and Organic Spring Vegetable Medley Wine Pairing: 2016 Pinot Noir Coast Grade Vineyard THIRD COURSE Housemade Angel Food Shortcake with mint and balsamic infused strawberries, topped with vanilla whip cream Wine Pairing: 2015 Late Harvest Zinfandel Menu is $55 per person. Seatings from 6-8 pm. Reservations are required. Email to secure your spot. Then look forward to a very special meal!
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