Make Reservations


October 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

2016 Ottin Petite Arvine,Valle d’Aosta, Italy

Pairing Notes: The Ottin family has been growing grapes for generations. It wasn’t until 2007, that Elio decided to take vinification into his own hands – and are we glad he did!  Aromas of pear blossom give way to a soft and delicate texture that is intertwined with flavors of pineapple and rhubarb. There is a long finish that sits well with the Pumpkin Agnolotti and Poblano Crema.

second course

2016 Saintsbury Pinot Noir, Donnelly Creek, Anderson Valley

Pairing Notes: In 1977, David Graves and Richard Ward met each other in brewing class at UC Davis. They quickly found that they shared a love for Burgundian wines, and a few years later they opened shop. This wine is loaded with notes of dark cherry, bittersweet chocolate, and baking spice, all of which will highlight the Steelhead and really bring out the magic in the Porcini and Truffle Beurre Blanc.

third course

2010 Montus Blanc, Pacherenc du Vic Bilh, France

Pairing Notes: This organic and vegan wine is comprised of two unique varietals, Petit Manseng and Petit Courbu. Alain Brumont, winemaker, is regarded as one of the best winemakers in the world. This wine is complex, meaning there are tons of layers of flavors ranging from passionfruit, hazelnut, and fennel herbs. It is incredible alongside the Fried Poussin and Bourbon Maple Sauce.

fourth course

2015 Bell Syrah, Canterbury Vineyard, Block 6, Sierra Foothills

Pairing Notes: Anthony Bell and his team put a lot of emphasis on the vineyard management aspect of winemaking. The motto is that good wine comes from the vineyard. As a result, this wine has layers of sweet spice wrapped in a velvety texture.  It is juicy and supple with flavors of black plum and boysenberry, which pay homage to the Lamb Shank and Creamy Polenta.

dessert course

2006 Lucignano Vin Santo del Chianti, Tuscany, Italy

Pairing Notes: This is an absolute fantastic close to the evening. This Vin Santo, or Holy Wine, is laced with dried fruit notes of apricot and peach. The hint of honey carries with it a complex spice that lingers and dances with the Coffee Kataifi and Spiced Cashews. The acidic backbone plays well to the Pumpkin Mousse.

View October House Flight