Make Reservations



arrival wine

MV Delamotte Champagne, Brut, Le Mesnil-sur-Oger, Cóte des Blancs, France

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. This wine is predominantly grand cru 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, pear, and ginger.

first course

2016 Gundlach Bundschu Gewurztraminer, Sonoma Coast

Pairing Notes: For our first course we present this luscious glass filled with aromas of peach blossom, nectarine, and lemon zest. The palate is dry with notes of Honeycrisp apple and guava that play well alongside the sweetness of the scallop and English pea coulis. The citrus and plush texture give way to the nutty kohlrabi glazed with Meyer lemon.

second course

2015 Valduero Albillo, Yunquera, Ribera Del Duero, Spain

Pairing Notes: To pair with this dish, we wanted to share a Spanish varietal that is rarely seen, made by one of our favorite producers. Fragrances of lilac and peach dance with a palate that features notes of ginger and grapefruit. The wine has a zingy acidity that is perfect for the ricotta cheese and the spring garlic velouté. This is a pairing that will truly make you want to leap for joy.

third course

2012 Bodega de Edgar Garnacha, Central Coast

Pairing Notes: In keeping with his heritage, Edgar Torres prefers to focus on Spanish varietals – and he does it well. As such, we complement the rabbit loin with this stunning glass of Garnacha that shows bright cherries that dance on your taste buds. The finish has a lingering touch of spice to it, making it a great companion to the bergamot and spring onion flavors of the dish.

fourth course

2014 Arrowood Cabernet Sauvignon, Sonoma Estates, Sonoma County

Pairing Notes: For your tenderloin, we bring you this delicious Cabernet Sauvignon. The wine has aromas and flavors of dark cherry and huckleberry, with a hint of violet. There is a weighty texture that is perfect with the Nantes carrots and porcini mushroom. The well-structured tannin plays well with the tenderloin itself, calling you back for another bite.

dessert course

2016 Legendre Late Harvest Viognier, Tumbas Vineyard, Amador County

Pairing Notes: We bring the evening to its pinnacle with this delightful and local treat. Winemaker Scott Mahon only gets to make this dessert wine in special vintages as the grapes require a much longer hang time on the vines. Its sweet and concentrated flavors of apricot and peach are magic with your Vanilla Bavarian Cream dessert.

View March Reserve Flight