Please join us Wednesday February 22nd at 6:30pm for a six course dinner paired with twelve wines for only $65 per person plus tax and gratuity.
Tuesday's dinner is now sold out, so join us on Wednesday
Tradition vs. Innovation Wine Dinner
First Course
Sauvignon Blanc
Craggy Range, Marlborough, New Zealand
Vs.
Michele Redde Sancerre, Loire Valley, France
Oysters on the Half Shell Two Ways
West Coast with Citrus Pearls & East Coast with a Pear and Bacon Mignonette En Croute
Second Course
Chardonnay
Hess Collection, Napa Valley, California
Vs.
Jadot Macon Villages, Burgundy, France
Lemon Sorrel and Frisee Salad Topped with Fuji Apples and Brie Foam
Garnished with Orange Scented Crispy Bread
Third Course
Pinot Noir
Wild Rock, Central Otago, New Zealand
Vs.
Joseph Drouhin LaForet, Burgundy, France
Woodland Farm Fromage de Tête with a Truffle Chestnut Puree
Accompanied by a Cranberry-Kumquat Chutney and Peppercorn Crackers
Fourth Course
Syrah
Peter Lehman, Barossa Valley, Australia
Vs.
M. Chapoutier Crozes-Hermitage, Rhone Valley, France
Lamb Roulade Au Pouive with Hand Turned Potato and Broccolini
Finished with a Black Cherry Cola Glaze
Fifth Course
Cabernet Sauvignon
Sequoia Grove, Napa Valley, California
Vs.
Nozzolo IL Poretto, Tuscany, Italy
Slow Braised Wagyu Short Ribs Wrapped in Banana Leaves
Served with a Toasted Malt and Coffee Crumble and Roasted Beet Lava Gel
Mirrored with a Natural Reduction
Sixth Course
Fortified Port
Bogle Petite Sirah, Clarksburg, California
Vs.
Taylor Fladgate 10 year Tawny Porto, Portugal
Dried Fig Bar with Golden Raisin Frosting, Powdered Caramel and Chocolate Hazelnut Spread
Executive Chef / Proprietor – John Varanese
Chef de Cuisine – Hollis Barnett
Special Guest Speaker – Tim Quinlan