Midsummer Night’s Dream Dinner Featuring Far Niente Wines
Join us at Five Crowns on July 23, 2026, for an enchanting culinary journey. Executive Chef Christopher Meehan has crafted a spectacular 5-course menu—featuring Black Opal Filet Mignon and chilled corn velouté—perfectly paired with world-class selections from Far Niente. Reserve your seat.
Amuse Bouche: Puck’s Delight
Chilled corn velouté, lobster, charred pork belly, chive oil, fresno creme
Wine Pairing: Bisol Prosecco
First Course: Titania’s Garden
Arugula, mache, burrata, peach, pistachio, baby squash, lavender balsamic, herb oil
Wine Pairing: Far Niente Chardonnay
Second Course: Demetrius Desire
Tea-Smoked Duck Breast — Black cherry gastrique, charred fennel, wild mushroom, crispy sunchoke
Wine Pairing: En Route Pinot Noir
Third Course: Oberon’s Feast
Black Opal Filet Mignon — Bone marrow, potato pavé, glazed cippolini, Thumbelina carrot, thyme jus
Wine Pairing: Bella Union Cabernet Sauvignon
Curtain Call
Honey Flower Panna Cotta — Blueberry compote, almond tuille, candied lemon, micro basil
Wine Pairing: Dolce Late Harvest Riesling
