Make Reservations


Early Winter 2018


arrival wine

MV Laurent Perrier Champagne, Brut, La Cuvée, Tours Sur Marne, France

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. This wine is predominantly 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, peach, and lemon zest.

first course 

2015 Arbe Garbe Malvasia Bianca, Benandants, Catie’s Corner Vineyard,Russian River Valley

Pairing Notes: As a means to reconnect to their roots, Leticia and Enrico founded Arbe Garbe, or “bad weeds”, in 2007. No rules or recipes are set in stone here. The approach is that every vintage is different and should be handled accordingly. The glass is loaded with tropical fruit notes of guava, pineapple, and lychee. This is a stunning glass, crisp and fresh alongside the Hawaiian Walu.

second course 

2015 Cattleya Chardonnay, Russian River Valley

Pairing Notes: Cattleya is an orchid, the national flower to Bibiana’s native country, Colombia. Her dream since her teenage years was to someday be a winemaker. And we are very glad that she saw that through. Aromas of white flower, lemon tart, and orange zest make way to a long finish that lingers with brioche and pears. Balanced acidity plays well with the Crab Pot Sticker and Beurre Blanc.

third course 

2016 Anthill Pinot Noir, Abbey-Harris Vineyard, Anderson Valley

Pairing Notes: The winery received its name as visitors saw the three owners (Webster, Anthony, and David) all scrambling around, trying to grab the same hose at once. Those guests commented that it was like watching a bunch of ants come together. The wine is voluptuous, silky, and ever so expressive of bright red cherries that are perfect for your Pork Cheeks and Winter Squash.

fourth course 

2014 Mt. Brave Merlot, Mt. Veeder, Napa Valley

Pairing Notes: Mt. Brave is a tribute to the pioneering spirit of those who settled the rugged terrain of Mt. Veeder during the 1800s. It also pays homage to the original inhabitants of an extraordinary place. Blueberry and mocha flavors jump out and then relax with a plush texture making this a spectacular experience with the Beef Tenderloin and Bearnaise.

dessert course

2017 Kenzo Late Harvest Sauvignon Blanc, Muku, Napa Valley

Pairing Notes:This beautiful estate has been in development since 1990. It wasn’t until 2008 that the first vintage (of 2005) was released. This just goes to show you the amount of meticulous care that was given to this project. To wash down your Holiday Figgy Pudding, we proudly pour this elegant wine, riddled with notes of candied guava and ripe white peach.

View Early Winter House Flight