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

1999 Domaine Aux Moines Chenin Blanc, Savennieres, France

Pairing Notes: A great kick off for this first course! The wine shows great texture with a nutty quality to it. Apples and pears show through with beautiful floral components to make a great balance in flavors.

second course

2012 Kumeu River Chardonnay, Coddington, Kumeu, New Zealand

Pairing Notes: For such luxurious dish, we have chosen a gorgeous Chardonnay coming from the North Island of New Zealand. The Steelhead and saffron beurre blanc call for a wine that can accentuate each bite. This creamy-palated wine with ripe peach and nectarine fruits is up for that job!

third course

2013 Nicolas Mariotti Bindi Nielluccio, ‘Mursaglia’, Corsica, France

Pairing Notes: For this dish, a classic French staple, we give you a compelling red wine from the Island of Corsica. There is beautiful structure to this wine, with soft supple tannins that cut the fat of the duck breast. The wine showcases some blood orange notes on the nose and palate, which highlight the braised orange endive.

fourth course

2012 Robert Sinskey Red Blend, POV, Los Carneros

Pairing Notes: To complete the savory course, we bring to you a stunning wine from Los Carneros. Black and blue fruits are layered alongside fennel seeds and dried herbs. The wine is soft and elegant, lifting the toned flavors from the wild and tame mushroom duxelles. The tannins are soft, round and just right for the beef tenderloin.

dessert course

Taylor Fladgate Tawny Port, 20 Year, Portugal

Pairing Notes: For the finale we have gorgeous Port that’s been aged for 20 years! It shows great fruit structure still with a bit of oxidation, and the spirit is lovingly integrated. With chocolate, caramel and a touch of sea salt, we couldn’t ask for a better wine. It shows great almond, hazelnuts and fleshy jammed fruits – a total stunner for the end of the evening!

View February House Wine Pairings