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Join Chef Jason of Persepshen and Eric Glomski of Page Springs Cellars at 6:30 pm on Thursday, November 19, 2026 for an evening of delicious food and wine!
Reservation Details:
Secure your spot at the table for $180 (includes $30 service charge).
We would love to seat you with friends & family—please leave a note upon check out or call/ email us to confirm your party size and the names of those dining with you so we can best accommodate your group.
We ask that you arrive 5 - 10 minutes early before your seating time.
FIRST COURSE:
Citrus Smoked Salmon: citrus cured hot smoked salmon, crispy quinoa*, arugula*, citrus segments, blood orange espuma
Citrus Sidecar: PSC Traminette barrel aged brandy, blood orange marmalade, fresh pressed lemon, vanilla bean cane sugar
SECOND COURSE:
Duck: duck pate*, grilled focaccia*, pickled watermelon radish*, Luxardo cherry, micro greens*
Pairing: 2025 Colibri Vineyard Mourvèdre Rose
THIRD COURSE:
Fall Squash: fall spice braised red kuri squash*, roasted delicatta + fennel*, pickled apple*, apple wine gastrique*, crispy kale*, fennel fronds*
Paring: 2024 Cochise County Red Delicious “Ice” Wine
FOURTH COURSE:
Triple Peppercorn: black pepper wild mushroom ragu*, creamy risotto*, pink peppercorn pickled pomegranate*, green peppercorn sauce*, spigarello*
Paring: 2024 Mule’s Mistake
FIFTH COURSE:
Filet Mignon: Chiricahua Pasture Raised Meats pork filet*, garlic whipped potatoes*, roasted root vegetables*, crispy onions*, Dos Rotie red wine demi-glace*, bitter greens*
Pairing: 2024 Dos Padres Vineyards - Dos Rotie
SIXTH COURSE:
Tropical desert: Meyer lemon almond blondie*, coconut cream gelato*, guava jam*, salted coconut crunch*
Pairing: 2024 Pilsbury Vineyard - Sweet Nuthin
* Symbolizes local and/or organic ingredients
**All sales are final
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
Join Chef Jason of Persepshen and Eric Glomski of Page Springs Cellars at 6:30 pm on Thursday, November 19, 2026 for an evening of delicious food and wine!
Reservation Details:
Secure your spot at the table for $180 (includes $30 service charge).
We would love to seat you with friends & family—please leave a note upon check out or call/ email us to confirm your party size and the names of those dining with you so we can best accommodate your group.
We ask that you arrive 5 - 10 minutes early before your seating time.
FIRST COURSE:
Citrus Smoked Salmon: citrus cured hot smoked salmon, crispy quinoa*, arugula*, citrus segments, blood orange espuma
Citrus Sidecar: PSC Traminette barrel aged brandy, blood orange marmalade, fresh pressed lemon, vanilla bean cane sugar
SECOND COURSE:
Duck: duck pate*, grilled focaccia*, pickled watermelon radish*, Luxardo cherry, micro greens*
Pairing: 2025 Colibri Vineyard Mourvèdre Rose
THIRD COURSE:
Fall Squash: fall spice braised red kuri squash*, roasted delicatta + fennel*, pickled apple*, apple wine gastrique*, crispy kale*, fennel fronds*
Paring: 2024 Cochise County Red Delicious “Ice” Wine
FOURTH COURSE:
Triple Peppercorn: black pepper wild mushroom ragu*, creamy risotto*, pink peppercorn pickled pomegranate*, green peppercorn sauce*, spigarello*
Paring: 2024 Mule’s Mistake
FIFTH COURSE:
Filet Mignon: Chiricahua Pasture Raised Meats pork filet*, garlic whipped potatoes*, roasted root vegetables*, crispy onions*, Dos Rotie red wine demi-glace*, bitter greens*
Pairing: 2024 Dos Padres Vineyards - Dos Rotie
SIXTH COURSE:
Tropical desert: Meyer lemon almond blondie*, coconut cream gelato*, guava jam*, salted coconut crunch*
Pairing: 2024 Pilsbury Vineyard - Sweet Nuthin
* Symbolizes local and/or organic ingredients
**All sales are final
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness