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 Domaine Du Pélican Savagnin Ouillé, Arbois, Jura, France

Pairing Notes: Purity and brightness are two characteristics that make this wine a great match for your Tartare. It showcases a beautiful nose with white fruits, tart and tangy citrus and fresh baked biscuit. The wine has a plethora of acidity with a bit of an “oceanwater” finish. This is the best of what the Jura has to offer.

second course

2009 Ramoni Brunello Di Montalcino, Tuscany, Italy

Pairing Notes: Nothing would be a better fit for a Truffle Ricotta Raviolo than a glass of good Brunello. This classic wine showcases savory aromas with floral tones and a burst of fruits to match. The wine shows wonderful age that will match the chanterelle mushrooms and truffles. The body of the wine is round and the juicy acidity will cut the richness of the dish, leaving you yearning for another sip.

third course

2012 Kumeu River Chardonnay ‘Coddington’, Kumeu, New Zealand

Pairing Notes: For such a rich and luxurious dish, we have chosen a gorgeous Chardonnay coming from the North Island of New Zealand. The buttery components coming from the puff pastry along with the decadent lobster call for a wine that can accentuate each bite. This creamy-palated wine with ripe peach and nectarine fruits is up for that job!

fourth course

2012 Robert Sinskey Red Blend ‘POV’, Los Carneros

Pairing Notes: To help 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 sweeter toned flavors from the glazed winter vegetables. The tannins are soft, round and just right for the wine braised beef.

dessert course

2015 Mönchhof Riesling, Auslese, Erdener Prälat, Mosel, Germany

Pairing Notes: A true gem is coming out to play with our Meyer lemon dessert in January. Vibrant and delicious, this wine really lends itself to rich, creamy cheesecake and lemon curd. It also boasts candied lemon and preserved mandarin orange flavors, with a mouthwatering finish that will leave you speechless. A great way to end your night.

View December House Wine Pairings