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 Adam Pugh and sourced from Meats by Linz to highlight each unique pour. Guided from course to course by Erin Minnihan of Jackson Family Wines, the evening takes place overlooking the falls, where unexpected notes emerge with every sip and bite. 

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

$145 per person, exclusive of tax and gratuity.

Menu:

First Course

Gran Moraine Brut

Grilled Radicchio Salad

Local honey citrus vinaigrette, Smoky Mountain goat cheese, cilantro, crispy quinoa

Second Course

Bootleg Cabernet Sauvignon

Smoked Beef Tartare

Meats by Linz CAB tenderloin, pickled shallot relish, charred onion aioli, local sourdough, frisée

Third Course

Freemark Abbey Cabernet Sauvignon

New York Strip

Grilled Meats by Linz NY striploin, porcini mushroom potato purée, roasted broccolini, Cabernet jus

Fourth Course

Stonestreet Cabernet Sauvignon

Red Wine–Braised Short Rib

Meats by Linz short rib, Looking Glass Creamery cheddar polenta, braised greens, sun-dried tomato jus

Fifth Course

Stonestreet Bourbon Chocolate Pecan Old Fashioned

Brown Butter Toffee Cookie Sandwich

Dark chocolate, bourbon ice cream, gold flake