Join us for our first Quarterly Wine Dinner on Sunday, February 1, crafted by Chef John Upsal.

First Course
NC Select Oyster on the Half Shell
Carrot Juice Vinaigrette, Puréed Kimchi, Pickled Radish, Toasted Sesame & Spicy Micros

Second Course
Roasted Bone Marrow
Short Rib Marmalade, Pickled Shallots, Mushroom Conserva, House Crema
Boulted Bread Co. Seeded Levain

Third Course
Pan-Seared Lingonberry Glazed Duck
Smoked Turnip Purée, Crispy Fried Brussels, Bacon Jam Vinaigrette

Sweet
Smoked Candied Pecan Pie
Homemade Vanilla Ice Cream & Salty Caramel

Early bird pricing (ends Jan 24): $105 per person (plus tax and CC fee)

https://zinyogawine.ticketspice.com/wine-dinner

Seats are limited, and this menu is not one to miss.