This Easter, The Winery Restaurant’s executive chef and partner Yvon Goetz will offer a three-course brunch menu. Main course selections include prime flatiron steak, New Zealand lamb chops risotto and The Winery chicken corkscrew pasta. Each course of this menu can be paired with wine or champagne by Sommelier and Managing Partner William Lewis. A “Little Buddies” menu for kids is offered.
Brunch is served from 11am – 2:30pm
Dinner is served from 5-8:30pm
Live contemporary jazz starting at 6pm