Cost is $65 per person, and includes delicious small plates, a glass of Beaumont wine, and low-key live tunes on our rustic, open-air Crushpad.

Check out the Surf and Turf menu prepared for us by IvyWild Catering Chef Richard Kitos:

• Hearts of Romaine with Blue Cheese Dressing and Sunflower Seeds
• Grilled New York with Sautéed Mushrooms
• Shrimp with Shallot-Cayenne Butter
• Garlicky Wilted Spinach and Kale
• Parmesan Polenta
• Bittersweet-Chocolate Tart

Reservations are required. Please contact Carol at carol@beaumontcellars.com or 509-881-1397.