1st Course
Fried Calamari with Spicy Tzatziki Sauce

Wine-Skouras Moscofilero, Greece
“Fermented in stainless steel vats. Short skin contact, no malolactic fermentation and short aging over fine lees. Flowery, crisp acidity, intense on aromas and flavors in the nose and mouth. White flowers, soft and fresh, honeysuckle, violets, rose petals, crisp acidity.”

2nd Course
Chicken Paillard with Arugula Salad

Wine-Commanderie de la Bargemone Rose, France
“APPEARANCE: Glossy peony-pink
NOSE: Red berry fruit, blackberries
PALATE: Rich and rounded, little acidity; fruity flavours, developing a hint of spice”

Entrée
Spanish Pork Paella

Wine-Pasanau Ceps Nous Priorat, Spain
“With rich notes of toasted sugar, flowering lavender and raspberry on the nose this doesn't so much raise its hand to be notice but rather jumps out of its seat and runs around the room. Bold and ripe with tons of sweet licorice and boysenberry this is deftly balanced for a wine of its price and modern leanings. If you've never had Priorat this would be a great place to start. (Bryan Brick, K&L)”

Dessert
Tiramisu

$45 per person