Select a trio of wines from our artisanal wine collection.

Trio of Wines

Artisanal Wine Collection

Saturday, October 14 from 3 PM – Sunset with passed hors d'oeuvres and live music on the patio.

Wine Social

Various selections of wine are available.

Wine

Wilma's famous beignets, dusted with powdered sugar, raspberry sauce drizzle

Raspberry Beignets

Dark chocolate caramel sea salt, locally sourced

Mom-Mom's Cheesecake

Cinnamon dusted waffle pieces, vanilla ice cream, salted caramel drizzle, cap'n crunch crumble

Cinnamon Churro Waffle

Sweet potato hash, caramelized onion rice

Duck Breast

Cavatappi, smoked gouda, cooper sharp cheddar, braised short rib, cornbread crumble, crispy onions

Short Rib Mac & Cheese

Pan-seared lump crab cakes, roasted cauliflower mash, red pepper coulis, grilled asparagus

Jumbo Lump Crab Cakes

Angus style steak burger, cooper sharp, peach bacon onion jam, arugula, carolina gold bbq sauce, brioche bun

Sweet Peach Burger

Grilled baguette, roasted garlic, house pesto, sun dried tomatoes, creamy burrata, parmigiano, white balsamic drizzle

Pesto Burrata Crostini

Spring mix, cherry tomatoes, mozzarella pearls, fresh basil, prosciutto crackling, garlic infused balsamic

Caprese Salad

Spring mix & baby spinach, asparagus tips, roasted chickpeas, fresh basil, radishes, feta cheese, pistachio crumble, lemon rosemary vinaigrette

Spring Salad

Southern inspired tomato based stew, peppers, onions, cajun shrimp, smoked chicken & andouille sausage served over rice

Hearty Jambalaya

Heineken Silver

sweet California tomatoes, fresh mozzarella, basil, garlic bread

Pizza Shop Burger

spicy fried chicken breast, pickles, shredded lettuce, slaw, Duke's mayo

Nashville Hot Chicken Sandwich

mussels, spicy chorizo, tomato, shallot, wine, garlic, lemon, butter, linguine, French bread

Big Easy Linguine

smoked chicken, gulf shrimp, alligator sausage, espelette, okra, rice

Jambalaya

Smoked Chicken Corn Chowder

All Beer

Specialty Cocktails

house cut fries, 4 wings (buffalo or naked only)

Wings & Fries

Select one bottle each of the following wines: Pinot Noir, Chardonnay, and Cabernet Sauvignon from your artisanal wine collection. Ensure the wines are at the optimal temperature for serving.

Choose Your Wines

Gather three wine glasses and set them on the table, ensuring they are clean and free of dust.

Prepare Your Glasses

If desired, pour the Pinot Noir into a wine decanter to aerate it before serving. This will enhance the flavors of the wine.

Use a Decanter (Optional)

Using the corkscrew, carefully open each bottle of wine. Ensure that no cork bits fall into the wine.

Open the Bottles

Pour approximately 5 ounces of each wine into its respective glass, allowing guests to appreciate the color and aroma.

Pour the Wine

Present the cheese platter and charcuterie board alongside the wines to enhance the tasting experience.

Serve with Pairings

Pinot Noir

Chardonnay

Cabernet Sauvignon

Wine glasses

Wine decanter (optional)

Corkscrew

Cheese platter

Charcuterie board

Select a bottle each of red, white, and rosé wines from our artisanal collection. Ensure that each wine is unique in flavor and complements the others when served together.

Arrange a cheese platter featuring a variety of cheeses such as brie, cheddar, and blue cheese. Prepare a charcuterie board with assorted cured meats like prosciutto, salami, and chorizo. Serve with slices of fresh baguette to enhance the tasting experience.

Prepare Pairing

Red Wine

White Wine

Rosé Wine

Cheese Platter

Charcuterie Board

Fresh Baguette

Prepare toasted bread slices topped with a mixture of diced tomatoes, basil, garlic, olive oil, salt, and pepper. Let sit for 30 minutes before serving to enhance flavors.

Bruschetta

Thread cherry tomatoes, fresh mozzarella balls, and basil leaves onto small skewers. Drizzle with balsamic reduction and set aside.

Mini Caprese Skewers

Remove stems from mushrooms and mix with cream cheese, garlic, herbs, and breadcrumbs. Stuff the mushroom caps and bake for 20 minutes at 375°F (190°C).

Stuffed Mushrooms

Blend cooked spinach, artichoke hearts, cream cheese, sour cream, and grated cheese until smooth. Bake for 25 minutes at 350°F (175°C) until bubbly.

Spinach and Artichoke Dip

Arrange a variety of cheeses (cheddar, brie, gouda, etc.) on a large platter with crackers and fruit for a beautiful presentation.

Mix various olives and nuts in a bowl. Serve in small cups for easy snacking.

Olives and Nuts Mix

Chill red and white wine in the refrigerator for at least 2 hours before serving. Serve chilled sparkling water and lemonade in glasses alongside.

Wine and Sparkling Water

Sparkling Water

Lemonade

Before serving, chill your wine glasses in the freezer for about 10 minutes.

Chill the Glasses

Using a corkscrew, carefully open the bottle of your chosen red wine.

Open the Wine

Tilt the glass at a 45-degree angle and pour the wine slowly to fill it to about one-third full.

Allow the wine to breathe for about 15 minutes before tasting.

Let it Breathe

Ensure white wines are chilled to about 45-50°F (7-10°C) before serving.

Chill the Wine

Remove the foil and uncork the white wine bottle using a corkscrew.

Pour the wine into a glass, filling it to one-third full.

Pair white wines with lighter dishes such as seafood, chicken, or salads.

Enjoy with Food Pairings

Chill sparkling wines to about 40°F (4°C) before serving.

Chill the Bottle

Carefully remove the foil and loosen the wire cage on the bottle.

Remove the Foil

Hold the cork in place and twist the bottle slowly to release the pressure. Be cautious of the cork popping.

Open the Bottle

Pour the sparkling wine into flute glasses, filling them about halfway to preserve the bubbles.

Pour into Flutes

Merlot

Sauvignon Blanc

Riesling

Champagne

Prosecco

Cava

In a saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down and the mixture begins to thicken. Stir occasionally to prevent sticking.

Cook the Raspberries

Once thickened, remove from heat and strain the mixture through a fine mesh sieve to remove the seeds. Set the raspberry sauce aside to cool.

Strain the Sauce

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the dough should be slightly sticky.

Combine Mixtures

In a deep saucepan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Using a spoon or cookie scoop, drop small amounts of dough (about 1-2 tablespoons each) into the hot oil, being careful not to overcrowd the pan.

Form the Beignets

Fry the beignets for about 2-3 minutes on each side, or until they are golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Fry Until Golden

While still warm, dust the beignets generously with powdered sugar.

Dust with Powdered Sugar

Serve the beignets warm with a drizzle of raspberry sauce on top or on the side for dipping.

Drizzle with Raspberry Sauce

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Butter, melted

Vanilla extract

Fresh raspberries

Lemon juice

Vegetable oil

Powdered sugar

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust at 350°F (175°C) for 10-12 minutes until lightly golden. Remove from the oven and let cool.

Form the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, sour cream, and vanilla extract, mixing until well combined.

Mix the Filling

Add eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix.

Add Eggs

Melt the dark chocolate in a microwave or double boiler until smooth. Allow to cool slightly before adding to the cream cheese mixture.

Melt Chocolate

Fold the melted chocolate into the cream cheese mixture until fully incorporated.

Combine Chocolate and Filling

Gently swirl in the caramel sauce and sea salt into the filling mixture.

Add Caramel Sauce and Sea Salt

Carefully pour the cheesecake filling over the cooled crust, spreading it evenly.

Pour Filling into Crust

Bake the cheesecake in a preheated oven at 325°F (160°C) for 55-65 minutes, or until the center is set but still slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and let it cool to room temperature.

Cooling

Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Chill

Before serving, drizzle additional caramel sauce over the cheesecake, sprinkle with sea salt, and garnish with dark chocolate shavings.

Prepare Topping

Graham cracker crumbs

Unsalted butter, melted

Sugar

Cream cheese, softened

Sour cream

Eggs

Dark chocolate, chopped

Caramel sauce

Sea salt

Dark chocolate shavings

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps.

Preheat your waffle iron according to the manufacturer's instructions.

Preheat Waffle Iron

Spray the waffle iron with non-stick cooking spray. Pour the batter into the preheated waffle iron and cook until golden brown and crisp, usually about 3-5 minutes.

Cook Waffles

In a small bowl, mix together the granulated sugar and ground cinnamon until well combined.

Mix Cinnamon Sugar

Once the waffles are cooked, remove them from the waffle iron and immediately toss them in the cinnamon sugar mixture until evenly coated.

Coat Waffles

Place the coated waffle pieces on a serving plate.

Prepare the Plate

Top the waffles with scoops of vanilla ice cream.

Add Ice Cream

Generously drizzle salted caramel sauce over the ice cream and waffles.

Drizzle with Caramel

Sprinkle the Cap'n Crunch cereal over the top for added crunch.

Add Cap'n Crunch Crumble

Serve immediately while the waffles are warm and enjoy your delicious Cinnamon Churro Waffle!

Trio Of Wines