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

Join us Thursday, March 12 for an elevated evening in the city to discover the distinct versatility of Cabernet, paired with cuts selected by Executive Chef Duane Fernandes and sourced from Meats by Linz that highlight and amplify each unique pour. Guided from course to course by Cameron Thompson of Jackson Family Wines, the experience reveals bold pairings and unexpected notes that emerge with each sip and bite. 

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

$150 per person.

Menu:
Course One
Herbed Crab and Lobster Crêpe
Thyme and Apple Butter
Paired with KJ “Vintner’s Cuvée” Brut, California

Course Two
Butter-Basted Filet Mignon
Potato Fennel Purée / Semi-Dried Tomatoes / Crispy Artichokes / Grilled Scallion / Roasted Garlic Sauce
Paired with Bootleg, Cabernet Sauvignon, Paso Robles, California

Course Three
Herb-Roasted NY Strip
Asparagus and Prosciutto Salad / Vegetable Arancini / Smoky Bacon Emulsion
Paired with Hickinbotham “Trueman” Cabernet Sauvignon, McLaren Vale, Australia

Course Four
Oak-Grilled Ribeye
Potato Pavé / Arugula / Baby Sorrel / Crispy Maitake / Périgord Sauce
Paired with Mt. Brave “Mt. Veeder” Cabernet Sauvignon, Napa Valley, California

Course Five
Strawberry and Vanilla Sponge Cake
Vanilla Streusel / Strawberry Sorbet
Paired with Carajillo Espresso Martini, made with Milagro Reposado Tequila, Licor 43, and Espresso