Summer is a time for firing up the grill and welcoming the allure of aromas and flavors coming together over an open flame. Join us as we explore the nuances of one of America’s favorite past times with a creative feast from Chef Sophia Kiasi and — in honor of Independence Day — an all-American wine pairing from Wine Director Zach Bingham.

RECEPTION

TUNA TARTARE

strawberry, balsamic, goat cheese

BRAVIUM “WILEY VINEYARD” ROSÉ

Anderson Valley, California, United States (2023)

FIRST COURSE

GULF SHRIMP SKEWER

harissa, local corn, zucchini, aji-coconut cream, sweety drop peppers

FOXEN “Ernesto wickenden” chenin blanc

Santa Maria Valley, California, United States (2023)

SECOND COURSE

SWORDFISH PICCATA

capers, preserved meyer lemon, potato espuma, herbed breadcrumb

Walter scott “cuvée anne” Chardonnay

Willamette Valley, Oregon, United States (2022)

THIRD COURSE

WAGYU FLANK STEAK

chipotle, chimichurri, charred tomatillo, peppers, onions

WITHERS “ENGLISH HILL” PINOT NOIR

Sonoma Coast, California, United States (2020)

FOURTH COURSE

BBQ BACK RIB

polenta, habanero, peach, compressed watermelon

Barbousville “Reserve” Cabernet Franc (2022)

Virginia, United States

$125 per person, excluding tax and gratuity

21+. Reservations required. Please note cancellation policy when booking.

Limited quantities of wine will be available for sale after the event.