Food Pairings

Roasted Black Cod with Miso Compound Butter

paired with

Corralitos Pinot Noir

Roasted Pork Tenderloin with Blue Cheese Potatoes

paired with

East Bench Zinfandel

Roasted Root Vegetable Gratin with Thyme & Gruyere

paired with

Lytton Springs

Rock and Roll Chili

paired with

Boatman Zinfandel

Rye Gougeres with Whipped Goat Cheese

paired with

Demostene Ranch

Sea Bass with Herbs and Tomatoes

paired with

Grenache Blanc

Seared Wild Salmon with Cherry-Almond Pan Sauce & Creamy Yukon Gold Mash

paired with

Petaluma Gap Pinot Noir

Shaved Fennel, Pear & Hazelnut Salad with Lemon-Honey Vinaigrette

paired with

Grenache Blanc

Shrimp & Grits

paired with

Alder Springs Falanghina

Slow Roasted Rack of Lamb, Wild Mushroom Fricassee & Chestnut-Sage Gremolata

paired with

Pagani Ranch Norma's Block

Smoked Duck Breast with Spiced Cranberry Chutney

paired with

Paso Robles Zinfandel

Smoked Trout Mousse with Crème Fraiche, Dill and Apple

paired with

Estate Chardonnay

Spaghetti Puttanesca

paired with

Ponzo Zinfandel

Spiced Chocolate Brownies

paired with

Three Valleys

Spicy Sake (Salmon) Handrolls with Ikura

paired with

Lytton Estate Rosé

Steak Frites

paired with

Pagani Ranch Zinfandel

Summer Squash, Fontina, Caramelized Onion & Thyme Pizza

paired with

Geyserville

Tagine de Mouton

paired with

Geyserville

Tasso Ham & Langoustine Gumbo

paired with

Evangelho

Texas-style BBQ Beef Brisket

paired with

San Lorenzo

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