Make Reservations



arrival wine

MV   Duval-Leroy Champagne, Brut Reserve, Vertus, Cote des Blancs, France

Pairing Notes: Since 1859, the Duval-Leroy family has been perfecting the art that is their multi-vintage Brut Reserve. This stunning start to the evening is a blend of Pinot Noir, Meunier, and Chardonnay. The glass features notes of dark chocolate, cinnamon, and roasted yellow figs.

first course

2014 Paul Jaboulet Crozes Hermitage Blanc, Domaine Mule Blanche, Rhone Valley, France

Pairing notes: With many aromatics coming from the prawns and grilled pineapple, we have the perfect blend of Marsanne and Roussanne to lovingly accompany the next course. The fruit on the wine carries itself well and when enjoyed with the Pique de Pina and the sweetness of the coconut mousse, it is indeed a superb pairing.

second course

2015 By Farr Chardonnay, Geelong, Victoria, Australia

Pairing notes: There are no words to describe the intensity of this wine. It wraps around you with a notes of crushed limestone, Meyer lemon curd, and salty sea breeze. The wine shows good balance throughout. It allures with a richness while having a succulent finish, a perfect complement to the buttery Halibut.

third course

2006 Muga Tempranillo, Prado Enea, Gran Reserva, Rioja, Spain

Pairing notes: A profile of dark chocolate, espresso, and coffee aromas hits your senses when you dip your nose in the glass. Rich black fruit also comes to mind. The palate exudes a great power that grips, making this a good match for the roasted squab and velvety touches that the dish will show.

fourth course 

2012 Massolino Barolo, Piedmont, Italy

Pairing notes: Elegance and precision winemaking is what drives this wine to be perfect for this dish. A beautiful red core of fruit, violet perfume, and earthy notes bring out the “tobacco” essence in your dish. The wine’s juicy acidity and alcohol will cleanse the palate, setting you up for each next perfect bite.

dessert course

2016 La Morandina Moscato d’Asti, Piedmont, Italy

Pairing notes: With the warmer, longer days here, a dessert wine that will flirt with the weather and not be overbearingly sweet is exactly what you need. A spritz glass of Moscato, sharp with great notes of candied orange, pears and white flower blossoms. The palate is refreshing, with garden herbs to balance out the sharpness of the lime in the Crème Brulee. Cheers to a good night!

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