I Brand and Family
“WE DID NOT SET OUT TO MAKE THESE WINES. WE DISCOVERED GREAT VINEYARDS AT THE EDGE OF SENSIBLE FARMING AND DECIDED TO BRING THEM TO LIGHT.
The farther we looked, the more we found – remote, challenging vineyards, with hard depleted soils, and intense sunlight tempered only by the coastal breeze. Vineyards capable of producing only the most idiosyncratic wines. Our goal as winemakers is to lightly polish the roughest edges and leave the idiosyncrasy intact. It is here in the back country, filled with individual character, where Le P’tit Paysan comes to life.”

1st Course
Fried Calamari Tostada with Asian Slaw and Chipotle Aioli

Wine-Payson Chardonnay Jacks’ Hill, Monterey County
“Lemon curd and grilled pineapple with hints of stone fruit pits and clove provide an intriguing introduction. The pineapple leads on the palate before giving way to summer peaches. This wine finishes with mild salinity, well integrated acids and leaves you with subtle hints of chai spice.”

2nd Course
Spaghetti alla Puttanesca

Wine- Payson “P”tit Pape Rhone Style Red Blend, Central Coast
Grenache, Syrah, Mourvèdre

“The nose begins with wet river rock and California chaparral combined with cherries and plum skin leading the way toward a meaty, teriyaki, black olive reminiscence. Composed on the palate, notes of white pepper and dried herbs - bay laurel and thyme, provide a complex complement to the fruit on the nose. A distinct umami soy/hoisin silkiness finishes with an understated balance and subtle minerality.”

Entrée
Braised Short ribs with Horseradish-Parsley Sauce
Mashed Potatoes

Wine- Payson Old Vine Cabernet Sauvignon, San Benito County
“The nose opens with wild huckleberry and fresh picked blackberry underscored by herbaceous hints of oregano and green peppercorn. Tart black fruits fill the palate evoking boysenberry jam and baking spices, which lead into a savory mix of oregano and thyme before ending with a structured, ripe, mineral driven finish.”

Dessert
Butter Pecan Cake

$50 per person