A curated four-course journey through four celebrated wine regions

(menu below)

RSVP AND $25 DEPOSIT REQUIRED
 

Amuse plus 4 Courses, 4 Wines $75++

Dinner starts promptly at 6:30PM

 

Amuse-Bouche  · Italy

Smoked Salmon Mousse Crostini

Paired with a taste of Moscato d'Asti, Saracco DOCG

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First Course  ·  Sonoma Valley, California

Rombauer Vineyards Chardonnay

Ripe peach, melon, and bright citrus zest, layered with creamy vanilla and buttery richness on a long finish.

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Stuffed Portabella Mushroom with Duck Confit and Goat Cheese

 

Pairing Note  The Chardonnay's creamy vanilla and buttery richness complement the goat cheese's tang and the duck confit's savory depth, while its bright citrus zest keeps each bite from feeling heavy.

 

Second Course  ·  France

Notorious Pink Grenache

Strawberry, cranberry, and lime on the nose; a light, bright palate of Meyer lemon, golden strawberry, and watermelon, loaded with crisp acidity.

 

Seared Scallop & Avocado Summer Salad

 

Pairing Note  The Grenache's strawberry and citrus brightness lift the scallop's natural sweetness, while its crisp acidity cuts through the avocado's richness for a clean, refreshing match.

 

Third Course  ·  Lodi, California

Gnarly Head Old Vine Zinfandel

Candied blackberry, black cherry, and plum, underlain by herbs and spice. Luscious, ripe black fruit on the palate with a creamy texture and a touch of licorice on the finish.

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Grilled Bone-In Pork Chop, Blackberry-Bourbon Glaze

Creamy mashed potatoes, roasted root vegetables, crispy shallots

 

Pairing Note  The Zinfandel's jammy blackberry and black cherry fruit mirror the bourbon glaze, while its spice and licorice notes complement the pork chop and the potatoes' creaminess.

 

Fourth Course · Sparkling Dessert

Peach Bellini-Sorbet

 

Fresh peach sorbet, chilled Prosecco, mint garnish

 

Pairing Note  The Prosecco float adds effervescence that keeps the finish light and refreshing to close the meal.