First Course
Slow cooked wagyu beef with herbs, spices, tomato sauce and pasta, all baked in a cassoulet dish.
Second Course
Local hydroponic spring lettuce and baby spinach tossed in a blood orange vinaigrette, topped with toasted walnuts, thinly sliced serrano ham, and tequila cheddar cheese.
Third Course
Seared Ora King Salmon served with candied tomato jam and grilled honey glazed carrots, finished with a fish velouté.
Fourth Course
Toffee and white chocolate bread pudding baked in a cast iron pan, served with vanilla gelato.
$59
Alluring aromas of strawberry and orange peel, accented by hints of rose petal and cinnamon. On the palate, the wine is silky smooth and weighty, with flavors of ripe strawberries, cardamom, and a perfume of vanilla bean lingering through the finish.
Clean lines of strawberry, graphite, crushed rock, and pine spice sail through the nose of this young-but-ready bottling. The palate is focused on intense cherry and strawberry flavors, with sticky tannins and star anise providing light edges to the lighter-bodied bottling.
$140 BOTTLE (30% OFF)
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