Special Events

Join us for our wine program pairing wines from all over the world with our exciting dishes, at our cost!  

 

Danzante Pinot Grigio Veneto 2007                                             $16.

Danzante Pinot Grigio is a dry, white wine with golden reflections. The bouquet is intense with enticing fragrances of fresh citrus fruit and flowers. The Chef recommends seared Crab Cakes   

 

Oberon Sauvignon Blanc Napa 2007                                           $17. Owned by the Mondavi family, this Sauvignon Blanc from Napa is crisp with explosive flavors. This wine is a Wine Spectator “Best Buy”. The Chef recommends Shrimp Scampi  

 

Wakefield Clare Valley Riesling Australia 2005                      $19. Ripe peaches, apricot, apples and jasmine blossoms intermingle to provide a captivating bouquet with a clean, lively finish. The Chef recommends Seafood Fra Diablo  

 

Sonoma Cutrer Russian River Chard California 2006    $19. Medium-weight and clean with a wonderful acid backbone. The lingering finish displays hints of minerality, along with apple, lime and a surprising kiss of strawberry. The Chef recommends Rack of Pork  

 

Hundred Acre “Gold Chard/Semillon Blend 2006         $22. A blend of Chardonnay, Viognet and Gewürztraminer, this wine is loaded with 24k gold flakes. The wine sees no oak or maloactic clean pure highly aromatic with fresh fruit flavors and crisp acidity. The Chef recommends Linguini with Clam Sauce  

 

Long Meadow Ranch Sangiovese Napa 2004                  $27. The red fruits of cherry plums and black cherry are complemented by sweet spiciness, minerals, dried orange peel, leather and cocoa powder. The Chef recommends Surf & Turf  

 

Downing “Fly By Night” Zinfandel Oakville 2005                  $31 Bright crisp fruit, remarkable balance, and Cabernet like depth and complexity define this Zinfandel as something special. The Chef recommends Veal Chop Milanese  

 

Rocinante Palindrome Vineyard Syrah Dry Creek 2005        $35. Inky red color with a bouquet of lifted pepper and spice supported by 19-months in French Oak. Only 277 cases produced of this wine, it’s a real gem. The Chef recommends Rack of Lamb  

 

Delectus “Dog Gone Red” Blend Napa 2002                              $39. The mouth features cinnamon, citrus oil and orange rind, ripe plum flavors; the palate is condensed at the core with a polished finish. The Chef recommends The Mixed Grill  

 

Clos Dominic Vinyes Baixes Priorat 2003                                  $42.  The wine posses rich aromas of violets, dark chocolates, and red and black forest fruits enriched by flavors of chocolate-covered cherries, toasted hazelnuts, and blackberry jam. The Chef recommends Fusilli Bolognese  

 

Joseph Phelps Cabernet Sauvignon Napa 2005                $50. A dense, ripe with velvety flavors of black berry, plum and currant. This wine is extremely elegant, beautifully balanced, with wonderful, lush mouth feel. The Chef recommends Filet Mignon  

 

Janzen Vineyards Cabernet Sauvignon Napa 2005           $62. Aromas of black cherry layered with cedar, red plums and cassis. On the palate are raspberry, plums, cassis and vanilla. Red fruit and tannins meshed with hints oak dominate the mouth. Mineral finish enhances the complex fruit. The Chef recommends Wolfe Neck Farm Rib Eye