Butcher’s Table Winemaker Dinner

If you’ve never tasted Mishima Reserve Waygu beef, you are in for a real treat. Join winemaker, Gilles Nicault at The Butcher’s Table for some of the most luxurious beef you’ve ever had. This four course dinner includes Wood Grilled Mishima Reserve Tamahawk with roasted potatoes, mushrooms and bordelaise sauce, and Smoked Short Rib Ravioli with morel mushroom, kale and parmesan.

Wednesday, March 7th

The Butcher's Table