June Wine & Dine
Join us for our monthly summer wine dinners, showcasing local cuisine by Executive Chef Brian Smith paired with the best portfolios from the top wine distributors.
Get your tickets here.
Asparagus tempura, black garlic, lemon, green almond
Paired with: Cliff Ledge Sauvignon Blanc, Napa Valley, 2017
Chopped salmon, cucumber, yuzu kosho, amaranth
Paired with: Failla Pinot Noir, Sonoma Coast, 2017
Pork Belly, wheat berries, collard greens, peaches
Paired with: Brunier ‘Le Pigeoulet’, Vaucluse Rouge, 2016
Almond cake, buttermilk, sangria
Paired with: Chateau Roumieu-Lacoste, Sauternes, Bordeaux, 2015