You are invited to join us on Monday, February 27 for a wine and food-filled adventure as Rodrigo Calvo, owner of the Arrocal winery, and Aurelio Cabestrero, owner of Grapes of Spain, lead guests through an exciting tasting tour of some of Arrocal's prestigous portfolio -- wines selected by Julio Febrer, wine curator and owner at Botanero.

Wines will be paired with a special seven course dinner prepared by executive chef Jaime Planas.

Tickets are $140 per person and include all wines, seven course dinner, applicable taxes, and gratuity. The evening kicks off at 6:30pm.

Wines will be available for purchase at special pricing during the event. For orders not able to be fulfilled on site, arrangements can be made for pickup or complimentary delivery.

With advance notice, we will make every effort to accommodate guests with dietary restrictions or preferences. 

MENU

PROFITEROLES

mini profiterole filled with manchego cream

CONDE DE SUBIRATS BRUT ROSÉ

blend of trepat and pinot noir; floral scents with subtle herbal notes; red currant, bitter cherry

CRAB CLAW

broiled crab claw, celery butter and crispy celery root

ROSA DE ARROCAL 2021

rhubarb, cherry, orange peel, salty soil tones and notes of dried flowers; medium-full bodied

SMOKED TROUT

smoked trout, clams, thyme butter cream, noodle pasta

ARROCAL BLANCO DE GUARDA RESERVA 2020

albillo mayor varietal / pear, ripe apple, stone fruit; mineral background with a touch of lemon

CHICKEN DRUMSTICK

seasoned baked chicken drumstick over basmati rice and kale salad

ARROCAL 2020

medium-bodied red; candied cherry notes enlivened by orange peel acidity; supple tannins

ROASTED BEEF SHORT LOIN

roasted, herbed beef short loin with roasted fennel, carrot, fingerling potato

ARROCAL SELECCION ESPECIAL 2020

lively and focused; dense, fine tannins; crushed blackberry, black plum, violet and earl grey

STUFFED VEAL

stuffed veal with serrano ham, herbs and garlic; brie cheese brulée; microgreen salsa

ARROCAL RESERVA DE LA FAMILIA 2019

mocha and rose-petal aromas; savory, spicy and fruity flavors; brilliant acidity, lavish tannins

ORANGE CAKE

sponge phyllo pastry cake soaked and infused with aromas of orange and cinnamon

FLARE ESPUMOSO DE MOSCATEL

lively and fresh; full of white peach and allspice aromas and flavor