Make Reservations



arrival wine

MV Copinet Champagne, Brut, Extra Quality, Vallée de la Marne, France

Pairing Notes: This stunning glass is brought to you from one of our favorite grower-producers. When Marie and Alex were visiting here in the States, there were three people running the winery back home. This phenomenal start to the evening is a blend of Pinot Noir, Meunier, and Chardonnay. The glass features notes of baked apple, lemon rind, and soft yeast.

first course

2016 Haarmeyer Chenin Blanc, St. Rey, Sutter Ranch Vineyard, Clarksburg

Pairing Notes: The chilled heirloom tomato coulis calls for a wine that is lean and crisp. The Dungeness crab quinoa gives way to aromas of crushed oyster shell, lemon peel, and cilantro. The Steelhead caviar is complemented by the wine’s chalky minerality. It’s not often that we find such great wine produced in our backyard. As such, we are proud to present the Haarmeyer’s as your first wine!

second course

2016 Gros Ventre Pinot Noir/Gamay, High Country Red, El Dorado County

Pairing Notes: This treat pays homage to the “Carpaccio” of Pork Tenderloin. The Celery Hearts and Summer Radishes are lifted by a bouquet of dried cherries and herbs. The wine is lighter bodied and features a nice acidity, making it a perfect match for the Tonnato sauce. The palate finishes elegantly, dancing off of your taste buds.

third course

2014 Tiki Sauvignon Blanc, Marlborough, New Zealand

Pairing Notes: We are pleased to present this glass that is destined to quickly become a favorite. The lemony sorrel and “Foothill” apples are accompanied by a powerful nose of peach, Meyer lemon, and grapefruit. The scallops and Sake-miso beurre blanc are met with an excellent mouth feel and texture that lead to a lingering finish, enhanced by vibrant acidity.

fourth course

2014 Mad Hatter Red Blend, Napa Valley

Pairing Notes: Made by Philippe Melka, this beautiful red is primarily Cabernet Sauvignon. Ripe red cherries mingle with blackberries, harmonizing with the Sweet Corn Ravioli and Herb de Provence. The Shitake Mushrooms and Heirloom Tomato are met with brown baking spices and a hint of juniper. The Tenderloin itself is rewarded with tannin that have a soft approach, full body, and elegant finish.

dessert course

2014 Husch Late Harvest Gewurztraminer, Anderson Valley

Pairing Notes: For your Candied Magenta Peach, we showcase this Late Harvest treat. The wine features a touch of Botrytis and is loaded with flavors of dried apricot, orange marmalade, and honey that complement quite literally all elements of this dish. The sweetness of the wine is brought to balance with a brilliant acidity.

View September Reserve Flight