CHAPPELLET WINE DINNER

In 1967, Donn Chappellet saw the potential for Napa Valley’s then-unknown Pritchard Hill to produce world-class wines on par with the finest first-growth Bordeaux. Since the first vintage in 1969, Chappellet’s cabernet sauvignon has consistently set the standard for mountain-grown fruit. Today, Chappellet’s Pritchard Hill vineyard is recognized globally as one of the great sites for cabernet sauvignon.

Pritchard Hill's popularity is the result of the way in which Chappellet crafts its wines to embody the terroir and the intensity of the fruit. In addition to cabernet, they produce compelling examples of other varietal-singular wines that express the unique qualities of both the vineyard and the varietal.

Please join us as we welcome Chappellet for a dinner featuring a special selection of wines paired with a menu by Chef Rogelio Garcia.

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Poached Lobster
SMIP Ranch Greens, Stone Fruit
Chardonnay, Calesa Vineyard, Petaluma Gap 2017
Chardonnay, El Novilero Vineyard, Carneros 2017

Dry-Aged Duck Breast
Roasted Asparagus, Rhubarb
Cabernet Franc, Napa Valley 2016
Merlot, Napa Valley 2016

Rosemary Veal Loin
Fava Greens, Pecan Purée
Cabernet Sauvignon, Signature, Napa Valley 2016
Cabernet Sauvignon, Pritchard Hill, Napa Valley 2015

Artisan Cheese
"Port," Napa Valley

The price of this experience is $311 per person.Tuesday, May 21 at 7 p.m.

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BILLECART-SALMON CHAMPAGNE DINNER

Wednesday, June 5 at 6:30 p.m.

Since 1818, Maison Billecart-Salmon has been producing fine champagne, delivering on the family motto: “Give priority to quality, strive for excellence.” The domaine itself rests on 100 hectars in 40 crus of Champagne, including the Grand Crus of the Cote des Blanc and Montagnes de Reims. 

Mathieu Roland-Billecart, the 7th generation of the Billecart family to run the house since its creation. Born and bred in Champagne, Mathieu gained international experience before joining the family in 2017 and taking over as CEO in January of 2019.

Please join us as we welcome Mathieu, who will lead us through a distinct selection of champagnes, alongside a menu created by chefs Mark Sullivan and Rogelio Garcia. In addition, guests will have the opportunity to purchase featured wines at retail pricing. 

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Oysters on the Half-Shell
Billecart-Salmon Extra Brut, NV

Summer Melon Gazpacho, House Prosciutto, Hazelnuts
Billecart-Salmon Brut Rose, NV
Billecart-Salmon Blanc de Blancs “Cuvee Louis Salmon”, 2006

Duo of Salmon, Fingerling Potato Confit, Sauce Vin Blanc
Billecart-Salmon Extra Brut Vintage, 2008
Billecart Nicolas Francois, 2006

Duck Leg Confit, Mulberries, SMIP Vegetables, Sauce Civet
Billecart-Salmon Brut Sous Bois, NV
Billecart Cuvee Elizabeth Rose, 2007

Artisinal Cheese, Seasonal Accompaniments
Billecart-Salmon Brut Demi Sec, NV
 
 
$315 per guest, exclusive of tax and gratuity

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