Sip a welcome cocktail as you watch  Executive Chef Bernard Guillas and Chef de Cuisine Thomas Connolly demonstrate how to prepare Green Apple Celery Root Bisque, Brown Butter Thyme Roasted Diver Scallops and Prawns, and Oat Milk Persimmon Clafoutis followed by a three-course dinner with wine pairings. Seating is limited so make sure to call and reserve your seat today.