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
North American Wild-Caught Caviar (served two ways)
truffled deviled egg, chives, topped with caviar
hard seared scallop, topped with smoked salmon, avocado puree, and caviar
Served with 2016 Andre Robert Terre du Mesnil Champagne (94 points)
“Andre Robert goes back generations, deeply rooted in the chalky Grand Cru soils of the Le Mesnil Sur Oger. This 100% Chardonnay Grand Cru Brut has profound depth, a touch of exotic fruit, hints of savory nuts, tart citrus and slight creaminess”
SECOND COURSEGrilled Halibut
served on a bed of baby arugula, tomato salad, and topped with a gremolata sauce
Served with 2017 Kistler Laquna Ridge Chardonnay, Russian River Valley (95 points)
“From the Russian River Valley and only made in Magnums. This single clone of Chardonnay has flavors of baklava, baked apples, and yellow peaches. Burgundian style with a lovely creamy texture”
THIRD COURSEWild Mushroom Risotto
arborio rice, wild mushrooms, parsley, parmigiano cheese, white wine
Served with 2017 Emiritus La Commbette Pinot Noir (96 points)
“From the Russian River Valley, dry farmed from the cool Green Valley. Dark, robust, and very complex in style with smokey, meaty, and spicy characteristics”
FOURTH COURSETenderloin Oscar
hard seared medallion, topped with crab, asparagus tips, and hollandaise sauce
Served with 2015 Aonair Mountain Proprietary (94 points)
“Located north of Lake Hennessey in St. Helena, this classic Bordeaux blend (Cabernet, Cabernet Franc, Malbec, Merlot, and Petit Verdot) has a nose of deep dark berries, plum and oak with flavors of dark cherry and a hint of pepper, with a great tannin structure”
DESSERTFlourless Chocolate Cake
butter, chocolate, sugar, and vanilla, drizzled with a raspberry coulis.
Served with 2000 Graham Vintage Port (95 points)
”From the Douro Valley in Portugal, it lives up to some of the very best vintage ports of the 20th century. Aromas of dried fruit, raisins, and Christmas spice cake, with undertones of chocolate, licorice, and wet earth. Long and beautiful”
