Indulge in a four course curated wine dinner that begins with a delicate cured kampachi perfectly balanced by the bright and refreshing sweet citrus broth paired with a vibrant Chevalier de la Crée, Chablis, setting the stage for a delightful culinary journey. Each course artfully complements the next, culminating in a crisp and light citrus pavlova paired with a sparkling Brut Rosé, creating an unforgettable evening of flavor and elegance.

Thoughtfully curated and hosted by Executive Chef Matias Caceres and Resort Sommelier Danny Picard.

*Ticket price includes gratuity.

Wine Dinner Menu

Amuse Bouche

cornbread, jamon serrano, beluga sturgeon caviar

First Course

Cured Kampachi

sweet and citrus broth, persimmon, ginger oil

Chevalier de la Crée, Chablis 2021

Second Course

Honey Glazed Duck breast

roasted turnip purée, blackberry gel, duck confit bonbon

Evenstad Reserve, Pinot Noir 2021

Third Course

Venison Wellington

caramelized onion soubise, charred onion demi

Grand Cheval, Pinot Noir/Syrah Blend, Oregon 2018

Fourth Course

Pavlova

yuzu curd, citrus salad

Evenstad Reserve, Dundee Hills, Brut Rosé Sparkling M.V. 4

*menu subject to change based on availability