Join Owner & Certified Sommelier Chuck Gillentine for a unique five-course dinner featuring wines from his private collection paired with divine courses hand-crafted by our Executive Chef Kris Maurer.
Note from Chuck:
My position in the wine business allows me to travel from time to time and create incredible relationships. Some we partner with, some I send customers to on referral, and some I just visit because I love the AVAs they are in or I’ve heard wonderful things about that certain winery. Being in the industry allows me incredible tasting opportunities. Therefore, why not share these wonderful wines, wineries, and history with others? We hope you’ll join us for our truly unique bi-monthly dinner series celebrating remarkable wines and wonderful cuisine.
Five-Course Dinner with Wine Pairings: $250 per person (includes gratuity, not tax) / Wine Club Price: $225 per person (includes gratuity, not tax)
Arrival Time: 6:00 PM
Dinner Served: 6:30 PM
Limited seating. Reservations and tickets are required. Tickets available below
If you would like to make a seating request, please do so in the comment section when purchasing tickets
FIRST COURSE
Lox Chips
house cut and fried potato chips, cold smoked salmon, capers, red onion, drizzled with cream fraiche and sprinkled with fresh dill weed
Served with 2011 Schramsberg J Schram Brut (95 points)
light acidity with aromas of lemons, baked apples and toffee
SECOND COURSE
Handmade Pot Pie
chicken tenderloin, saute onions, celery, carrots, and fresh peas, slow-cooked with rosemary, thyme, and garlic, then baked with delicate puff pastry
Served with 2018 Arterberry Maresh Chardonnay (94 points)
roasted almonds, saline, white flowers, apple fruit, and dynamic acidity
&
2012 Clos Rougeard Saumur Blanc Breze Chenin Blanc (95 points)
fresh yellow apples, pineapple, wild herbs, lemon and mineral flavors
THIRD COURSE
Black Forest Mac and Cheese
cavatappi pasta incorporated with a creamy gruyere and provolone cheese sauce, then tossed with black forest ham
Served with 2014 Russian River Donum Estate (93 points)
candid fruit, sweet spices and earthy notes
FOURTH COURSE
Steak Au Poivre
sous vide beef tenderloin, sauced with brandy peppercorn cream, and served with traditional dauphinoise potatoes
Served with 2008 Caymus Cabernet Sauvignon (91 points)
black cherry, blueberry, cassis and expresso flavors
&
2009 Caymus Special Selection Cabernet Sauvignon (94 points)
round and balanced with dark fruits and black currants
FIFTH COURSE
Lemon Curd Souffle Tart
Served with Tawny Port Barnett Vineyards, Spring Mountain, CA
