We recommend pairing these fine wines with these selected entrees
SALMON CARPACCIO
Thinly sliced citrus cured king salmon served with radish, capers, pickled shallots & arugula.
Pair with Ruinart Blanc De Blancs Champagne
The bright citrus notes of the salmon are enhanced by this champagne's brioche flavors and the rich effervescence of its bubbles 127
GRILLED LAMB
Herb marinated New Zealand lamb chops char-grilled & served with zesty pomegranate couscous, arugula & mint oil.
Pair with Long Shadows Saggi '14 (WA)
Unique blend of Columbia Valley Sangiovese, Cabernet and Syrah. Plum and wild berry flavors matched with lively acidity. A good palate cleanser for this complex dish 87
SALMON
King salmon oven roasted with sherry & citrus; topped with almond & roasted broccoli pesto; served with a cannellini bean fritter.
Pair with Tranche Chardonnay '17 (WA)
Delicate stone fruit flavors and a bright acid finish is a match for the sherry and citrus flavors of the salmon 64
FILET MIGNON
Char-grilled 8 oz. tenderloin topped with sage brown butter. Served with roasted potatoes & cipollini onions.
Pair with Rodney Strong Alexanders Crown Cabernet Sauvignon '14 (CA)
Juicy black fruit with a long finish; a substantial steak requires a substantial wine 92
RESERVE A TABLE
