Join us for a 5-course dinner paired with wines from around the world.  Prepare for a night filled with fun, savory food, and delicious wine.

The dinner will feature a rich, sophisticated fall-inspired menu prepared by Chef Terry Mason.

Each course will be expertly paired to highlight the unique characteristics of each wine. Your host for the evening will be Sommelier Jarrett Walsh.

Course 1

Sea Scallops

butternut squash puree | ginger beurre blanc | cucumber ribbon | bacon jam

sparkling vouvray, domaine huet, loire valley, france, 2013

Mesclun Green Salad

pear | walnuts | bleu cheese | poppy seed dressing–

Course 2

Rockfish

grilled fennel | roasted tomato | leeks | saffron broth | garlic crostini

gruner veltliner, brundlmayer, kamptal, Austria, 2017

Course 3

Pork Medallions

cannellini beans | roasted tomato | truffle butter

barbaresco, neive, piedmont, italy, 2015

Course 4

Petite Filet Oscar

yukon gold au gratin potatoes | balsamic vinegar & cabernet reduction

cabernet sauvignon, priest ranch, napa valley, California, 2015

Course 5

Bananas Foster Crème Brûlée

vin santo del chianti classico, coltibuono, tuscany, Italy, 2010