Embrace the Bounty of Summer with Our 3 Course, Curated Vegetarian Wine Dinner
In addition to our standard menu, join us every Thursday evening for a curated 3-course dinner. Each course has been crafted by Executive Chef, Josh Chapman and has been paired with carefully selected wines by Manager, Rene Teran.
1st Course
Summer Sweet Corn Three-ways with Melted Leeks, Heirloom Tomatoes, Goat Cheese and Pickled Jalapeno.
2016 Birichino, Monterey Malvasia Bianca Pet’ Nat – Monterey, California
Hazy gold color. Ripe nectarine, poached pear, honey and pungent flowers on the deeply perfumed nose. Plush, expansive and spicy on the palate, offering ripe orchard and pit fruit flavors and a jolt of candied ginger. The gingery quality drives a long, sappy finish that picks up a suggestion of lavender.
2nd Course
Tomato Pie with Whey Crust, House Ricotta, Zucchini, Torn Herb Salad, and Balsamic Reduction.
2016 Domaine Skouras, Chardonnay – Peloponnese, Greece
The color is green-yellow with a few greenish hues. The nose opens with aromas of ripe peach, tropical fruit such as pineapple and hints of lemon. Aromas of butter, bread and caramel follow. The mouth is rich and smooth, with flavors similar to those on the nose and balanced by crisp acidity. The finish is long, complex, and with constant evolution.
3rd Course
Half Roasted Summer Squash with Caramelized Eggplant Butter, Heirloom Tomato Water, Sunflower Seeds, Pesto and Fried Basil
2014 Ryme Cellars, Ribolla Gialla Vare – Napa Valley, California
The Gialla qualities of the Ribolla always ring true, not only in the deep yellow pigment of the grape, but in the aromatics and presence of the wine. This 2014 is particularly aromatic with juicy yellow pear, ginger and chamomile and an oceanic minerality. This is like biting into a perfect pear, complete with a fleshy, broadly textured palate, chin-dribbling juiciness, and the refreshing grit of fine grained tannins.
