Make Reservations


Late Fall 2018


arrival wine

MV Laurent Perrier Champagne, Brut, La Cuvée, Tours Sur Marne, France

Pairing Notes: We are thrilled to begin the evening with bubbles from one of our favorite houses. This wine is predominantly 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, peach, and lemon zest.

first course 

2015 Rainer Wess Grüner Veltliner, Pfaffenberg, Kremstal, Austria

Pairing Notes: Rainer Wess produces his wine sustainably. While not certified, many of the farming practices mimic that of an organic vineyard. The soil is composed of loam and silt, locally known as loess,and produces a round, yet bright and juicy wine. It is quite like biting into a Mirabelle plum in the middle of summer. This ripe fruit has a foundation of acidity, perfect for the Green Curry Beurre Blanc and Walu.

second course 

2015 Henri & Gilles Buisson Chardonnay, La Perriére, Saint Roman, France

Pairing Notes: Franck and Frederick Buisson pay homage to their family history of farming that dates all the way back to the 1100s. This wine is a true gem with intense limestone aromas. The palate is rich with gala apples and bosc pears that are impeccable alongside the White Prawns and Creamy Parmesan Grits.

third course 

2015 Martin Faudot Trousseau, Arbois, Jura, France

Pairing Notes: In the Jura, south of Alsace, only three red varietals are grown and produced. Pinot Noir, Poulsard, and Trousseau are often used to make blended reds. This is special as Michel Faudot and Jean Pierre Martin present us with this 100% Trousseau. It is riddled with notes of elderberry, gooseberry, and forest floor mushroom making it perfect to enjoy alongside the Pierogi that features Chanterelle Mushrooms and Truffle Butter Brussels.

fourth course 

2015 Ornellaia Red Blend, Le Serre dell Ornellaia,Bolgheri, Tuscany, Italy

Pairing Notes: Ornellaia, as an estate, is amongst the leaders of what we now know to be the Super Tuscan. This “second vin” is a Merlot based Bordeaux style blend, made from the younger vineyards of the estate. Intense and ripe notes of blueberry and blackberry are accompanied by a subtle touch of baking spice. Bold, yet balanced, to make a fantastic companion with the Beef Tenderloin and Creamed Spinach.

dessert course

2014 Beaurenard Grenache, VDN, Rasteau, Rhone, France

Pairing Notes: Located in the Châteauneuf du Pape, Beaurenard is currently into the 7thgeneration of being a family run estate. Daniel and Frédéric Coulon grow this Grenache in Rasteau, on well exposed terraces of stony, clay-chalk soil. The grapes are harvested when incredibly ripe, containing more than 260 grams of natural sugar per litre before alcohol is added to arrest fermentation. It is filled with dark and rich plum flavors perfect for the Chocolate Butter Mochi.

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