Celebrates California Wine Month
4 courses paired with 4 California wines $60
GRILLED OCTOPUS
Freekeh, Pepper Relish, Preserved Tangelo, Arugula
Daou Sauvignon Blanc, Paso Robles, 2019
Bright and refreshing, notes of guava and citrus.
Reflects both the minerality of the Paso Robles limestone terroir and varietal character.
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HEIRLOOM TOMATO SALAD
Mozzarella di Bufala, Cucumber, Olive, Sweet Peppers, Tomato Vinaigrette, Garbanzo, Basil
Curran Rosé, Santa Barbara County, 2018
Aromatic, clean flavors of peach and watermelon with a crisp finish.
Santa Barbara County’s morning fog and steady breezes allow for extended ripening, resulting in the concentration of flavor.
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GRILLED SALMON
Baby Artichoke Barigoule, Celery Root, Pearl Onion, Cherry Tomato, Olive, Shaved Fennel
Gainey Pinot Noir, Santa Rita Hills, 2016
Aromas of black cherry, red raspberry and rose hips, deep plum and pomegranate palate with zesty tea notes.
Santa Rita Hills is a cool marine influenced site just miles from the Pacific Ocean.
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CHOCOLATE PANNA COTTA
Candied Hazelnut, Ricotta, Orange Zest
Venge Vineyards, Scouts Honor Proprietary Red Blend, Napa Valley, 2017
Pure richness with loads of black fruits and char with tannins
The character of this wine comes from 63% Old-Vine Zinfandel, 16% Old-Vine Charbono, 12% Dry-Farmed Petite Sirah, 9% Mountain Vineyard Syrah
