RSVP FOR THURSDAY, AUGUST 13 —OR— THURSDAY, AUGUST 20
6:30PM | $65 PER PERSON*

*Excludes tax and gratuity. Time, price and participation may vary by location.

From vibrant coastal flavors to celebrated wines from Francis Coppola, Sonoma-Cutrer, Hess and Santa Margherita, every element of this four-course pairing dinner has been thoughtfully selected for a truly elevated communal dining experience.

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COURSE 1

ROASTED SHRIMP TOSTADA

Savory roasted shrimp on a crispy tostada with black bean purée, pickled veggies, jalapeños, and diced avocado, drizzled with wasabi cream sauce.

SANTA MARGHERITA PINOT GRIGIO

This refreshing wine balances the bold flavors of the dish with its crisp acidity, clean finish, and subtle fruit notes, providing a perfect counterpoint to the dish’s spice and creaminess.

COURSE 1 ROASTED SHRIMP TOSTADA Savory roasted shrimp on a crispy tostada with black bean purée, pickled veggies, jalapeños, and diced avocado, drizzled with wasabi cream sauce. SANTA MARGHERITA PINOT GRIGIO This refreshing wine balances the bold flavors of the dish with its crisp acidity, clean finish, and subtle fruit notes, providing a perfect counterpoint to the dish’s spice and creaminess.

COURSE 2

LOBSTER RAVIOLI

Decadent lobster-stuffed ravioli sautéed with mushrooms and spinach in a white wine cream sauce, finished with diced tomatoes and green onions.

SONOMA-CUTRER CHARDONNAY

The wine’s creamy texture and notes of apple, citrus, and subtle oak complement the white wine cream sauce and earthy mushrooms, while its bright acidity cuts through the richness of the spinach and sauce.

COURSE 2 LOBSTER RAVIOLI Decadent lobster-stuffed ravioli sautéed with mushrooms and spinach in a white wine cream sauce, finished with diced tomatoes and green onions. SONOMA-CUTRER CHARDONNAY The wine’s creamy texture and notes of apple, citrus, and subtle oak complement the white wine cream sauce and earthy mushrooms, while its bright acidity cuts through the richness of the spinach and sauce.

COURSE 3

TUSCAN SALMON

Wood-grilled Atlantic salmon topped with sun-dried tomatoes, spinach, and garlic, topped with lobster cream sauce, served with jasmine rice.

HESS "ALLOMI" CABERNET SAUVIGNON

The wine's rich, dark fruit notes, with hints of vanilla and spice, accentuate the char from the wood-grilled salmon and the savory depth of the sun-dried tomatoes, garlic, and spinach.

COURSE 3 TUSCAN SALMON Wood-grilled Atlantic salmon topped with sun-dried tomatoes, spinach, and garlic, topped with lobster cream sauce, served with jasmine rice. HESS "ALLOMI" CABERNET SAUVIGNON The wine's rich, dark fruit notes, with hints of vanilla and spice, accentuate the char from the wood-grilled salmon and the savory depth of the sun-dried tomatoes, garlic, and spinach.

COURSE 4

BLACK FOREST BROWNIE

Rich, flourless brownie, smothered in a chef-crafted cherry sauce, topped with powdered sugar and chocolate curls, served with fresh whipped cream.

FRANCIS COPPOLA BLACK LABEL CLARET

The dark cherry, blackberry, and cocoa notes of the wine echo the flavors in the cherry sauce and chocolate brownie, creating a deep, harmonious match.

COURSE 4 BLACK FOREST BROWNIE Rich, flourless brownie, smothered in a chef-crafted cherry sauce, topped with powdered sugar and chocolate curls, served with fresh whipped cream. FRANCIS COPPOLA BLACK LABEL CLARET The dark cherry, blackberry, and cocoa notes of the wine echo the flavors in the cherry sauce and chocolate brownie, creating a deep, harmonious match.

SAVE THE DATE:

9/17 & 9/24: 4-Course Bourbon Cocktail Pairing Dinner

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