Jun21

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.

Menu

First
Asparagus tempura, black garlic, lemon, green almond
Paired with: Cliff Ledge Sauvignon Blanc, Napa Valley, 2017

Sec0nd
Chopped salmon, cucumber, yuzu kosho, amaranth
Paired with: Failla Pinot Noir, Sonoma Coast, 2017

Third
Pork Belly, wheat berries, collard greens, peaches
Paired with: Brunier ‘Le Pigeoulet’, Vaucluse Rouge, 2016

Fourth
Almond cake, buttermilk, sangria
Paired with: Chateau Roumieu-Lacoste, Sauternes,  Bordeaux, 2015