Nostalgia is a decisive factor in some of our most cherished memories.
For Wine Director Zach Bingham, one of those memories was — every so often, as a kid — when his family would "flip the script" and make breakfast food for dinner. Inspired by the audacity of a more grown-up version of such a dinner, he and Chef Sophia have curated a daring and dynamic menu to celebrate the versatility of wine pairings in a most unexpected way. Join us on Wednesday, June 18th, and experience it for yourself.
RECEPTION
OYSTERS & CAVIAR
momma mia Oysters, kaluga caviar, house mignonette
Osvaldo Amado “Todos” Blanc de Noirs
Bairrada, Portugal (2017)
FIRST COURSE
CRAB TOAST
house-made english muffin toast, blue crab, poached quail egg, red pepper, spinach pickled red onion
Domaine de Rochebin Aligoté
Azé, Burgundy, France (2022)
SECOND COURSE
CHEESE SOUFFLÉ
parmesan, gruyère, dijon, black pepper, espelette
Withers “Estate” Rosé
El Dorado, California, United States (2024)
THIRD COURSE
FRENCH TOAST
brioche, foie, almond butter, blackberry compote
Familia Bastida “Biftú” Bobal
Utiel Requena, Spain (2021)
FOURTH COURSE
SPANISH OMELETTE
duck confit, potato, red pepper cream, goat cheese
