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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

2014 Weingut Ökonomierat Rebholz Pinot Blanc, Pflaz, Germany

Pairing Notes: We’re kicking off the holiday season with a bright, mineral driven wine. Very muted fruit on the nose with notes of dusty limestone. The fruit profile is perfect, under ripe in nature so that it doesn’t interfere with the pineapple curry, but rather enhances those nuances. It pairs wonderfully with the sweet Dungeness crab, and the minerality lifts the flavors of the cucumber granita.

second course

2011 Massolino Barolo, Piedmont, Italy

Pairing Notes: Gnocchi, Parmesan cream, and truffles make you think of one thing and one thing only, Italian wine! Barolo especially. A beautiful red core of fruit, violet perfume, and earthy notes bring out the truffle essence in your dish. The wine’s juicy acidity and alcohol will cleanse the palate, setting you up for each next perfect bite.

third course

2013 Paul Jaboulet Aine ‘Dom. Mule Blanche’ White Blend, Croze-Hermitage Blanc, Rhone Valley, France

Pairing Notes: For a rich fish dish with a creamy Hollandaise, the perfect 50/50 blend of Marsanne and Roussanne was found. The fruit on the wine is what really brings out the creamy nature of the brown butter hollandaise and also pairs great with the Halibut and the bright pop of caviar.

fourth course 

2011 Cave de Tain Syrah, Hermitage Rouge, Rhone Valley, France

Pairing Notes: A lovely peppered tenderloin should be accompanied by a Syrah of Hermitage. This one is a bold wine with lots of savory notes of black olive, cured meat, bacon fat. A fabulous choice to pair with the course since we’ll find a lot of similar flavors. Tart fruit with a high concentration of minerality makes it a perfect match with your steak.

dessert course

MV R. Geoffroy Ratafia De Champagne, Champagne, France

Pairing Notes: To end the holiday dinner, we bring out a truly unique wine from Champagne. Rosy in color with a rich mouthfeel and lots of candied cherry notes. It pairs wonderfully with the white chocolate ganache. This wine will just melt in your mouth as the chestnuts and mocha ice cream dance on your palate. A perfect way to end the evening.

View December House Wine Pairings