Make Reservations



arrival wine

MV Dhondt-Grellet Champagne, Brut, Flavigny, Cóte des Blancs, France

Pairing Notes: We begin with this beautiful expression of bubbles from a Grower-Producer. Made in a traditional brut style, the winemaker, Adrien, intends to show you a representation of the three villages he works with – Sezanne, Avenay Val d’Or, and Cuis. The blend is 50% Chardonnay, 30% Pinot Noir, and 20% Pinot Meunier.

first course

2014 Lafken Riesling, Lo Ovalle, Casablanca, Chile

Pairing Notes: This delicious Riesling features aromas of petrol, accompanied by mineral tones. The wine shows bright acidity and is extremely well-balanced on the palate. The taste is crisp and refreshing with flavors of peach and ripe stone fruit. The minerality begs to be enjoyed with the Hazelnut Butter-Roasted Sea Scallop.

 second course

2014 Schug Chardonnay, Carneros

Pairing Notes: Along with our Broiled California Steelhead, we present this beautifully balanced Chardonnay. The wine is both rich and powerful, while refreshing and elegant on the finish. It has a ripe, spicy tropical bouquet with flavors that suggest citrus, pear and spiced apples…the perfect complement to the second course tonight.

third course

2014 Cruess Pinot Noir, Sonoma Coast

Pairing Notes: The Smoked Sonoma County Pekin Duck Breast calls for a Pinot Noir that has a lot of personality. We found this wine to be dark and earthy, yet delicate and fresh. The nose features a bouquet of black tea, baking spices, and juicy cherry. The wine is balanced with a great texture on the palate.

fourth course

2013 Ehlers Cabernet Sauvignon, St. Helena, Napa Valley

Pairing Notes: This beautiful Cabernet features aromas of caramel, chocolate, and blackberries. The palate is stunning with a focused acidity and velvety tannins. It is bold, dry, and has great balance. Our favorite thing about this wine, it washes down every bite of the Beouf a la Wellington with absolute excellence.

dessert course

MV Meyer Zinfandel Port, California

Pairing Notes: You simply have to enjoy the full experience of the Dark Chocolate Cremeux, by washing down every bite with this phenomenal glass of Port. It comes from a 1987 modified solera system. Averaging eleven years old, the Port displays aromas of baked fruit and cooking spice, along with warm, lush flavors of sweet cassis and brandied cherries.

View February Reserve Wine Pairings