Five Pours, Five Plates.

paired with Mediterranean Chicken Skewer with Preserved Lemon & Herb Oil

Next, we roast tender, marinated chicken. Then preserved lemon, fresh herbs, and aromatic herb oil finish the skewer.

Floral aromatics, stone fruit, and rich Rhône-style character — bright citrus and savory herbal notes create an elegant, expressive pairing.

3. California Rosé de Zinfandel

paired with Watermelon, Feta & Mint Skewer

Then we layer fresh watermelon with creamy feta, garden mint, and lime zest. Finally, a touch of sea salt ties it together.

Bursting with notes of strawberry, watermelon, and summer berries — refreshing, crisp, and vibrant for a warm afternoon tasting.

paired with Duck Confit Tartlet with Cherry Gastrique & Thyme

We also slow-cook the duck confit. Then we nestle it in a crisp tart shell with cherry gastrique and fragrant thyme.

Red cherry, raspberry, spice, and earthy undertones — a classic pairing of elegance, richness, and balance.

5. Russian River Petite Sirah

paired with Coffee & Black Pepper Crusted Ribeye

Finally, we crust tender ribeye with bold coffee and black pepper. As a result, the bite brings savory richness, char, and a spicy finish.

Notes of blackberry, plum, dark fruit, and pepper — an intense, unforgettable finish to the tasting.