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

Join us Thursday, March 12 to discover the distinct versatility of Cabernet, paired with cuts selected by Executive Chef James Lumley and sourced from Meats by Linz to highlight and amplify each unique pour. Guided from course to course by Todd Brentnall of Jackson Family Wines, the experience unfolds in our lodge-inspired setting, revealing 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. 

$155 per person.

Menu:
Course 1
Hawaiian Ono Crudo
Finger Lime Caviar / Blood Orange / Fennel
Matanzas Creek, Sauvignon Blanc, Sonoma County, CA

Course 2
Linz Dry-Aged Strip Loin
Yukon Potato / Haricots Verts / Périgord Truffle / Sauce Périgourdine
Bootleg, Cabernet Sauvignon, Paso Robles, CA

Course 3
Rib and Eye Duo
Carrot / King Trumpet Mushroom / Bourbon Demi-Glace
Freemark Abbey, Cabernet Sauvignon, Napa Valley, CA

Course 4
Linz Short Rib
Parsnip Three Ways / Natural Jus
Stone Street, Cabernet Sauvignon, Alexander Valley, CA

Course 5
Dark Chocolate Tart
Smoked Tallow Tart / Bone Marrow Ice Cream / Blackberry Gastrique
Sandeman, Porto Tawny, 10 Year, Portugal