Join chefs Rob and Kyle around the PQM butcher's table for an intimate dinner featuring handpicked, rare, and very special wines, chosen and poured by Master Sommelier Ken Fredrickson. Enjoy a menu inspired by the wines, their regions, and their stories.

Course 1 - Terlano ‘Vorberg’ Riserva Pinot Bianco Alto Adige 2022

Gently Cooked Char

white asparagus, chamomile, alpine cheese, wild mustard, preserved chile

Course 2 - Contratto ‘For England’ Brut Rosé Alta Langa 2017

Tajarin

black hazelnut, preserved mandarin, toasted yeast butter, beef glaze, dried beef

Course 3 - Arpepe ‘Inferno’ Fiamme Antiche Valtellina Superiore DOCG 2017 Nebbiolo

Tzigoiner

grilled beef marinated in pestèda, charred treviso, pancetta, crispy buckwheat

Course 4 - Soldera Case Basse Toscana IGT 2017

Rabbit

roasted saddle, braised leg, fegatelli, fried belly, crushed fava beans, tuscan oil

Dessert - Digestivo

assorted biscotti