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