Make Reservations



arrival wine

MV Delamotte Champagne, Brut, Le Mesnil-sur-Oger, Cóte des Blancs, France

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. This wine is predominantly grand cru Chardonnay. Pinot Noir and Pinot Meunier are added to finish the personality of the wine. The finish is elegant and perfectly balanced with notes of white flesh fruit, pear, and ginger.

first course

2013 Fessina Carricante, Etna, Sicily, Italy

Pairing Notes: Your first still wine this evening features notes of green apple, pear, and hay that dance with the Asparagus Ravioli. The wine is dry with a medium body and zing of acidity that makes it perfect with the creaminess of the Egg Yolk and the earthiness of the Black Trumpet Mushrooms.

second course

2012 Julien Pilon Viognier, Lone, Condrieu, Rhone Valley, France

Pairing Notes: The wine is an absolute delight on its own. It is even better with your Scallop! The wine is beautifully aromatic with notes of peach and apricot that are perfect with the Scallop. The palate is creamy and elegant with a ton of complexity that works well with the English Peas and Prosciutto.

third course

2016 Poggio Al Tesoro Vermentino, Solosole, Tuscany, Italy

Pairing Notes: This wine is sure to be a hit with the Poussin. The wine has notes of peach and aromatic herbs that lend itself to the Preserved Citrus. The acidic backbone of the wine plays well with the Artichoke Pearl Cous Cous.

fourth course

2010 Arcanum Red Blend, ‘Valadorna’, Tuscany, Italy

Pairing Notes: This Merlot based Tuscan blend is absolutely stunning. Dark berries and a nice tannic structure lend this wine to be a great complement with the Tenderloin. Dried herbs and toasted baking spices are beautiful next to the Fondant and White Asparagus. The texture of the wine is just soft enough to pay homage to this course.

dessert course

MV Gorka Izagirre Late Harvest Txakoli, Pais Vasco

Pairing Notes: We come to a magnificent close to the evening with this lovely glass. Notes of candied apricots and dried figs are perfect with the Coconut Pavlova. The finish is long and rich, with robust components of sweet fruit.

View April House Flight