Make Reservations



arrival wine

MV Duval-Leroy Champagne, Brut Reserve, Vertus, Cote Des Blancs, France

Pairing Notes: Since 1859, the Duval-Leroy family has been perfecting the art that is their multi-vintage Brut Reserve. This stunning start to the evening is a blend of Pinot Noir, Meunier, and Chardonnay. The glass features notes of dark chocolate, cinnamon, and roasted yellow figs.

first course

2014 Richmond Plains Sauvignon Blanc, Nelson, New Zealand

Pairing Notes: Your first wine in April features fresh aromas of fresh herbs, gooseberrys, and bell peppers, which highlight the caviar crème fraiche and spring herbs. Each fresh sip features intensity, while managing to retain a beautiful elegance with the asparagus and pasta.

 second course

2014 Tyler Chardonnay, Santa Barbara County

Pairing Notes: This beautiful chardonnay comes from winemaker Justin Willett. The glass has aromas of lemon citrus and star anise, which complement the carrot-vadouvan vinaigrette and fennel. The palate shows off delicious fruit and a savory texture that makes the wine perfect for our steelhead crudo dish.

third course

2016 Cenyth Rosé of Cabernet Franc, Sonoma County

Pairing Notes: The third course pairing wine displays complex aromas of floral, tropical, and citrus notes which surrender to the scallops, sweetbreads, and guajillo chile. On the palate, the wine is crisp, and is reminiscent of rose petals, passion fruit, blood orange, and grapefruit.

fourth course

2012 Crosby Roamann Merlot, Oak Knoll District, Napa Valley

Pairing Notes: A savory course calls for a flavorful wine, and this glass of Merlot delivers. Sweet blackberries and tart raspberry flavors make this a perfect mate for the tenderloin. The palate is lush and savory at first, giving way to morel mushrooms and truffle butter, then the fruit highlights all of that delicious beef.

dessert course

 2012 Coume du Roy Muscat de Rivesaltes, Rousillon, France

Pairing Notes: We bring the evening to a stunning pinnacle with this vin doux naturel. It shows aromas of apricot, peach, and orange blossom that submit to the Mascarpone Pot de Creme. The wine is lightly fortified to retain residual sugar, which glorify the macerated strawberries and flaky biscuits.

View April Reserve Flight