Join us for a Paso Robles Wine Dinner with Table for Twelve by Chef Thaddeus Bruno and Pete Beem, sommelier for Southern Glazer.

This will be a five course meal, paired with wine. Each course will be presented at the same time and the pairing will be explained.

First


Ceviche & Justin Sauvignon Blanc


Halibut, Sea Bass, Squid, Baby Octopus, Shaved Red Onion, Cilantro, Tomato, & A Hint Of Jalapeño All Gently Soaked In A Citrus Bath



Notes: Aromatic With Ripe Lemon, Green Apple, Citrus Blossom & Herbal Notes



Second


Wild Boar Lollie & McPrice Meyers Beautiful Earth Wine Blend


Mossy Oak Game Keeper Butchery Wild Boar Chops Frenched & Sous Vide In Our 16 Herb Rub Then Finished On The Griddle With Truffle Oil. Served With Bacon Wrapped Young Carrot & Fondant Potato



Notes: A Rhone Style White Blend With Notes Of Poached Pear, White Flowers, Macadamia Nut & Wet Stone



Third


Beef Short Ribs & My Favorite Neighbor 2021 Cabernet


Rich Fatty Bone In Ribs Slow Roasted With Root Vegetables & Rolled Butter. A Superbly Beefy Reduction Served On A Bed Of Arborio Rice. Drizzled With Our Not So Traditional Cabernet Demi Glace.

Notes: Classic Paso Cabernet: Black Cherry, Blackberry, & Rum With Underlying Tobacco & Vanilla Notes



Fourth


Herbed Ribeye & Justin Vinyards Isosceles


Our Infamous (In A Good Way) Herb Rub Ribeye Sous Vide 16 Hours Then Finished On The Griddle With Rolled Butter. Served With A Side Of Ratatouille E Braised Fennel.



Notes: A Blend Of Cabernet, Cabernet Franc & Merlot. Notes Of Red Berries, Leather, Cedar & Baking Spices



Finale


Triple Chocolate Raspberry Pana Cotta & Tooth & Nail Destinata Carbonic Grenache


Smooth Velvety Custard Blended With Deep Dark Chocolate & A Raspberry Chambord Reduction. Topped With Fresh Raspberry & Shaved Chocolate.

Notes: A Unique Frizzante Grenache Made In The Style Of Beaujolais Nouveau. 
Served Chilled. Notes Of Strawberry Cream, Cherry Pie & Tea Leaves

Wine list subject to change.