Classic cuts meet Cabernet’s many expressions in one unforgettable evening. 

Join us Friday, March 20 to discover the distinct versatility of Cabernet, paired with chef-selected cuts chosen to highlight and amplify each unique pour. Guided from course to course by David Reuss of Jackson Family Wines, the experience reveals bold pairings and unexpected notes with every sip and bite. 

Enjoy a welcome reception at 6:30 pm, followed by a five-course dinner beginning at 7:00 pm. 

Menu:

FIRST
MOSAIC OF ROASTED BEETS
English Blue Veined Cheddar · Pumpkin Seed Dukka · Pomegranate
Freemark Abbey · Sauvignon Blanc · Napa Valley

SECOND
BEEF TENDERLOIN
Mushroom Duxelles · Crispy Pastry
Petite Twice Baked Potato · Herb Pistu · Eal Jus
Bootleg · Cabernet Sauvignon · Paso Robles

THIRD
CENTER CUT NEW YORK STEAK
Persian Gnocchi · Baby Spring Vegetables
Sauce Robert · Pickled Mustard Seeds
Freemark Abbey · Cabernet Sauvignon · Napa Valley

FOURTH
FILET OF RIBEYE STEAK
Charred Onion Purée · Crispy Leeks
Short Rib Stuffed Yorkshire Pudding
Stonestreet · Cabernet Sauvignon · Alexander Valley

FIFTH
FLOURLESS CHOCOLATE CAKE
Passion Fruit Curd · Raspberry
Chandon Spritz