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 composed of 55% Chardonnay, 35% Pinot Noir, and 15% Pinot Meunier. All three varietals come together to deliver mouth watering wine that is dry, extremely attractive, balanced, and elegant.

first course

2015 Jean-Baptiste Adam Riesling, Alsace, France

Pairing Notes: Jean-Baptiste Adam celebrates the fact that their family has been growing grapes for 402 years! This Riesling is elegant and balanced, and features a lively acidity, making it a perfect pairing for your Dungeness Crab Salad. The wine is dry on the palate and offers aromas of white jasmine flowers, orange zest, and a touch of pineapple.

second course

2014 Bellus ‘Scopello’ Frappato, Sicily, Italy

Pairing Notes: The truffles in the Pan Seared Potato Gnocchi call for the perfect wine to complement our beautiful second course tonight. This 100% Frappato falls nothing short of just that. This wine is medium bodied with bright acidity. It delivers stunning flavors of strawberry, tart cherry, limestone, hibiscus flower, and basil.

third course

2014 Malandes Chardonnay, 1er Cru, Chablis, France

Pairing Notes: This is a beautiful glass of wine. Stimulating aromas of green peaches, lemons, and oyster shell follow through to a full body, with lots of pretty fruit and a fresh, clean finish. The Vau de Vey vineyard can be found just west of the reputable Cote de Lechet vineyard in the Chablis region. This is the perfect companion to your Roasted Alaskan Halibut.

fourth course

2013 Campesino Syrah, Sangiacomo Old Lake Vineyard, Sonoma Coast

Pairing Notes: This sexy Syrah features aromas of black raspberries, black pepper, and roasted herbs. The palate is filled with delicious ripe berries and that black pepper translates into a perfect pairing with the Peppered and Smoked Beef Tenderloin. Moderate tannins lend itself to delicious steak, bite after bite.

dessert course

Buffalo Trace Bourbon Cream, Kentucky

Pairing Notes: A fun and interesting twist, in place of a “typical dessert wine”, we paired this delicious Bourbon Cream by one of our favorite distillers. The vanilla cream is not just a perfect complement to the bourbon which it is blended with. Both come together and make a stunning match for the Warm Chocolate Blintzes. Happy Holidays, indeed!

View November Reserve Wine Pairings