Wine & Tasting

We think Summer is the best time for wine!

We welcome Michael Robbins of Wine Trends to talk about a few of his favorite summer wines that pair perfectly with Sous Chef Donivan Preston’s tasting menu.

MENU

Fried Mahi chicharrones on a bed of carrot slaw drizzled with aji amarillo sauce; Liquid Geography Rosé

Grilled asparagus in a truffle hollandaise sauce topped with toasted almonds and served with silky, golden mashed potatoes; Gros Venture Cellars High Country White

Steak Tartare with snow peas and acevichado sauce; Vermillon Red Blend

Honey mustard roasted pork tenderloin, with celeriac purée topped with smoked onion and coriander relish; Ancient Peaks Cabernet Sauvignon

Peach Vacherin Glacé; JEIO Prosecco Rosé