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 Tataki of Hawaiian Tombo Tuna.

second course

2015 Tate Chardonnay, Spring Street, Yountville, Napa Valley

Pairing Notes: This wine features peach and apricot on the nose, accompanied by tropical notes of honeydew and mango, with just a touch of minerality. The palate is rich and viscous and really shows the tropical fruit and floral elements.

third course

2013 Bruliam Pinot Noir, Soberanes Vineyard, Santa Lucia Highlands

Pairing Notes: The third course pairing displays plum, exotic spices, and a hint of toasty sandalwood as the wine opens. All surrender to the mountain huckleberries, miner’s lettuce, and wild flowers. On the palate, the wine has a soft, rich finish that highlights the Guinea Hen and Strudel.

fourth course

2014 Campesino Syrah, Las Madres Vineyard, Los Carneros

Pairing Notes: This sexy Syrah features aromas of black raspberries, black pepper, and roasted herbs. The palate is filled with delicious ripe berries and that black pepper translates into a perfect pairing with the Beef Tenderloin. Moderate tannins lend itself to delicious steak, bite after bite.

dessert course

2014 Margerum Late Harvest Viognier, Santa Barbara County

Pairing Notes: We bring this evening to a stunning pinnacle with this late harvest treat. It shows aromas of nectar and honey blossom that go well with the Citrus and Almond Baba. The wine tastes like a vanilla peach nectar smoothie, all of which glorify the white chocolate, pistachio bark, lemon balm, and orange blossom.

View March Reserve Flight