Fire, Flavor & Fine Wines

This menu is all about global flame-grilled flavors and the fine wines that make them shine:

Course 1

Seared Scallop in an orange bourbon brown butter on parsnip puree
Eric Chevalier, Muscadet Cotes Grand Lieu Sur Lie

Course 2

Spicy rocoto BBQ glazed pork spare ribs served with broccoli slaw and roasted sweet potatoes
Clos Du Val Cabernet Sauvignon Stag Leap District

Course 3

Grilled skirt steak with Argentine chimichurri with a mascarpone and bacon-loaded Yukon potato
Château Sautard-Cadet Saint Emilion Grand Cru Cuvée Victoire

Course 4

Peruvian-style chocolate cake stuffed with dulce de leche and chocolate fudge, served with housemade vanilla bean ice cream
 Bugey Cerdon “La Cueille” Patrick Bottex, Rosé Sparkling

Cost is $79/person for four courses + four wine pairings.