THURSDAY, AUGUST 14 | 6:30PM | $65 PER PERSON*
*Excludes tax and gratuity. Time, price and participation may vary by location.
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 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 FORREST 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.
