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 composed of 50% Chardonnay, 30% Pinot Noir, and 20% Pinot Meunier. All three varietals come together to deliver mouth watering wine that is dry, extremely attractive, balanced, and elegant.

first course

2016 Sigalas Assyrtiko, Santorini, Greece

Pairing Notes: We kick things off with this lovely, delightful wine to complement your Acorn Pasta. The palate features flavors of bright orange citrus which dance alongside the truffles. Santorini is famed for its dry white wine; however, this is a perfect example of the depth of character that the dry wines can deliver.

second course 

2009 Selland’s Family Selection Pinot Noir, Hirsch Vineyard, Sonoma Coast

Pairing Notes: The second course is met with this little treasure that is full of bright red cherries. The ripeness of the fruit is beautiful next to the Fuyu Persimmons and the Pomegranate Coulis. The finish comes with some dried herbs that dance alongside the Ham-Style Sonoma Pekin Duck Breast.

third course 

2015 Wm. Harrison Chardonnay, Sangiacomo Family Vineyards, Carneros

Pairing Notes: For your Pan Roasted Porcini Dusted Sea Scallop, we have this delicious Chardonnay. The nose is packed with white flowers and citrus blossoms that really shine on the Cider Poached Quince. Each sip features flavors of pear and citrus and a lush texture that complements the Sea Scallop incredibly well.

fourth course 

2011 L’Ecole Syrah, Seven Hills Vineyard, Walla Walla Valley, Washington

Pairing Notes: This wine features notes of spice and pepper, accompanied by blackberry fruit, that make it the perfect mate for the Tobacco Cured Beef Tenderloin Pastrami. The tannins are even more refined with each bite and that touch of spice is brought to light with the Green Peppercorn Jus.

dessert course 

2014 Husch Late Harvest Gewurztraminer, Anderson Valley

Pairing Notes: Of course we finish with one of the finest expressions of Late Harvest Gewurztraminer to pay tribute to the Hard Apple Cider Crème Brulee. The Apple Butter and Nutella are sure to be singing when enjoyed with this beautiful treat. It is loaded with ripe apricot, peaches, and a touch of honey. Cheers!

View November Reserve Pairings