Tonights Friday Wine and Dine features beef filet mignon prepared by Steve Heaberlin. The filet migon will be served with an au jous butter sauce. A salad of garden greens with pear, feta cheese and raspberry vinaigrette will accompany along with grilled mascarpone mashed potatoes and roasted asparagus. For dessert, lemon sherbet with raspberry sauce and a lemon drop tartlet.
Swenson's Mill or La Vida Loca Red would be great with the filet.
Dinners are $17 with special pricing on Wine and Beer. Remember to make your reservations by Thursday July 25 at 10 a.m.