Join us as we celebrate the harvest cycle with our once-per-season Lunacy Dinner. These
celestially guided dinners are inspired by the full moon’s personas and the
food they usher in.
July’s Buck Moon is named so as this is normally the month when the new antlers
of buck deer emerge in coatings of velvety fur. Other names for this month 's celestial body include Hay Moon and Thunder
Moon as thunderstorms are most frequent during this time.

Appetizers
bluefish pate, fried green tomato, cucumber
scallop, spicy red currant chutney
squash blossom tamale, tomatillo salsa

crispy pork rillette, pickled ramp

Bridgeview Blue Moon Riesling

Musk Melon Gazpacho
pickled jalapeno, fried country ham
Luna Freakout White Blend

Local Vegetables
Chef’s selections
Charles Shaw “Two Buck Chuck” Sauvignon Blanc

Entrees
Pulled Venison Barbeque
romaine heart, tomato, biscuit, peppers
Valley of the Moon Syrah

Heritage Farms Chicken
warm goat cheese-potato salad, toasted mustard seeds,
chanterelles, aged sherry vinegar, tomatoes, opal basil
Stag’s Leap Chardonnay

Dessert s
Fried Blueberry Pie
strawberry ice cream, chantilly
Meibo Midnight Moon Sake

House-made Chocolates, Candies, & Moon Pies

Executive Chef Derek Stevens

General Manager Michelle LaValle-Denk
Pastry Chef Ericka Idler

Wine Director Chris Thinnes

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