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

2013 Jäger Grüner Veltliner, Smaragd, Wachau, Austria

Pairing Notes: The Ahi Tuna and Yellow Tail Tartare this evening calls for a wine that is mineral driven and has some crisp acidity. That is exactly what we get with this glass of Grüner Veltliner. The wine is elegant and powerful with a delicate spice and exotic fruits that charmingly coat the palate.

second course

2014 Joseph Phelps Pinot Noir, Freestone Vineyards, Sonoma Coast

Pairing Notes: This luscious Pinot Noir features red fruit aromatics, fragrant violet, and savory spices. The wine is fresh and vibrant with flavors of cherry, currant, baking spices and a hint of smoked meat. The nice texture and firm acidity make this a great pairing for the Egg Yolk and Perigord Truffle Raviolo.

third course

2014 Schug Chardonnay, Carneros

Pairing Notes: Along with our classic Maine Lobster Pot Pie, 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 sliced apples…the perfect complement to the third course tonight.

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 Bourguignon with absolute excellence.

dessert course

Ventura Limoncello Crema, Ventura

Pairing Notes: The Meyer Lemon Mascarpone Cheesecake calls for something a little outside of the box. We give you this delicious Limoncello Crema. All of the citrus that is used for this Limoncello is hand-peeled and combines a three-generation Italian family recipe. Whole milk is used to add the creamy texture. It makes itself a perfect accomplice to the dessert this evening.

 View January Reserve Wine Pairings