1st Course
Spicy Baked Cod Taco

Wine-Field Recordings Chenin Blanc, Santa Barbara

“Dry, medium-plus body. Tropical nose, followed by a delightfully waxy texture. Meyer lemon, asian pear, chamomile and flinty mineral finish.”
Blend: 100% Chenin Blanc
.”

2nd Course
Bucatini with Bacon and Tomato

Wine-Field Recordings Super Gnario, Santa Barbara
Nebbiolo/Barbera

“Nose: Mixed berries, baking spice, black licorice. Ethanol stings the nose a little.
Palate: Cherry juice, earth, flowers, wood vanilla and spice. Medium+ body, medium+ acidity, firm tannins, a slight bitterness in the finish that is different from the tannic astringency, and some boozy heat.
This is my first new world Nebbiolo/Barbera. Drinks close to a good Langhe rosso but juicier and with more of an oak presence. Love the label. Field Recordings once again makes a fun, affordable, interesting wine.”

Entrée
Steak Diane
Smashed Potatoes

Wine-Field Recordings Fiasco, Paso Robles
Cabernet Sauvignon (70%) and Sangiovese (30%)

“Fresh strawberry and cherry aromas on the nose, with a lively palate that balances bright fruit with structured tannins. The blend delivers a fun, satisfying sip with ample tension”

Dessert
Key Lime Pie with Cream Cheese

$50 per person