Join us for an evening showcasing Paul Hobbs' pioneering work that spans across two hemispheres — Napa Valley, California and Mendoza, Argentina. Sip and savor four of his wines perfectly paired with our chef-curated menu. $140 ++ per Guest

Amuse Bouche

BEEF EMPANADA ​

caramelized onion, green olive, apricot, cilantro lime aioli​

Paired with: CROSSBARN by PAUL HOBBS

Chardonnay, Sonoma Coast

First Course

WHITE FRENCH SALAD ​

spring mix, caesar croutons, shaved vino rosso cheese, pickled cucumbers, campari tomato​

Paired with: VIÑNA COBOS

Felino, Cabernet Sauvignon, Mendoza, Argentina

Second Course

GRILLED LAMB CHOPS*​*

with roasted plum & mint salsa, whipped goat cheese, cilantro oil​

Paired with: BRAMARE

Malbec, Luján de Cuyo, Mendoza, Argentina

Third Course

ROASTED BEEF TENDERLOIN*​*

cheesy polenta corn cake with charred scallion, roasted vegetable medley, red and green chimichurri, merlot salt​

Paired with: PAUL HOBBS

Cabernet Sauvignon, Coomsbville, Napa Valley

Fourth Course

PAVLOVA CLOUD WITH MIXED BERRIES​

strawberry red wine sauce, chantilly cream ​

Paired with: COFFEE or TEA