book a table

Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-Until

Reservations not required but recommended.

336-370-1266

April 25th 2019 Wine Tasting Dinner Featuring Wente Vineyards

Location: The Wagner Room

Wente Vineyards is the oldest continuously-operated, family-owned winery in the country.

The wines are 100% estate grown and sustainably farmed in the Livermore Valley, San Francisco Bay and Arroyo Seco, Monterey appellations. The winery is owned and managed by the fourth and fifth generations of the Wente family, who is recognized for their influence in making Chardonnay the best-selling varietal in the country, based on numerous accomplishments over the past 136 years.

The development of the Wente clone spread to thousands of vineyards across California and the winery was the first to introduce a varietally-labeled California Chardonnay. The Wente family is proud to be recognized as “California’s First Family of Chardonnay.”

 

Thursday, April 25th, 2019
6:30 – 8:30 p.m.
65.00 per person (excludes tax and gratuity)
Meet us in The Wagner Room

Special Guests: Jonathan Vannais, Laurie Cole

Call 336-370-1266 today as this is a limited seating RESERVATION ONLY event

 

“Every single day, we strive to be better than the day before. That’s what my family instilled in me. For five generations, we’ve worked relentlessly to grow and produce great California Chardonnays. We don’t do it because we have to, we do it because we love to.”
KARL D. WENTE
5TH GENERATION WINEGROWER

  

Menu

Greeter
Wente 135th Anniversary Chardonnay, 2016

First Course
Strawberry-Prodigal Farm “Hunkadora” Pastry, Magnolia Marinated Rudd Farm Strawberries,Pine Peppercorn, Pine Nuts, Lemon Basil
paired with
Murrieta’s Well, Dry Rosé, Livermore Valley, 2017

Second Course
Pork Dumplings, Coriander-Cranberry Dipping Sauce, Yuzu-White Soy Mayonnaise, Pickled Radish
paired with
Wente, Riva Ranch Pinot Noir, Arroyo Seco-Monterey, 2014

Third Course
Grilled Ribeye, Roasted White Sweet Potatoes and Fennel, Red Eye Reduction, Smoked Cherry Butter
paired with
Murrieta’s Well, The Spur Red Wine Blend, Livermore Valley, 2015

Fourth Course
Braised Lamb Brisket, Tamarind Lentils, Pearl Onions, Pomegranate-Black Garlic Natural Reduction,
Curry Yogurt Sauce
paired with
Ravel & Stitch, Cabernet Sauvignon, Central Coast, 2016

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