Experience an evening of refined indulgence at our Paul Hobbs Wine Dinner, where culinary artistry meets the world of fine wine. Guests will be treated to a gastronomic journey that showcases the mastery of Paul Hobbs winemaking, and expertly paired culinary masterpieces. As each wine and course is presented, Paul Hobbs Southeast US & Carribean Region Manager, Harley Aveiro will provide his expertise. Delighting those in attendance with his supreme knowledge of the wine and corresponding terroirs. As conversations flow and laughter fills the air, guests revel in the harmonious blend of flavors and the shared appreciation for exceptional food and wine. A Paul Hobbs Wine Dinner is more than just a meal; it's a celebration of culinary excellence and the art of conviviality.

Passed Hors d'Oeuvres

Seared Duck Breast

Balsamic Onion Relish

Chili Butter-Broiled Pacific Coast Oysters

Beef Tartare Crostini

Mustard Aioli & Popcorn Capers with Toasted Garlic Chip

White Blend, Yacoubian-Hobbs, Vayots Dzor, Armenia

First Course

Pan-Seared Branzino

Garlic-Scented Swiss Chard, Roasted Sunburst Squash, Toasted Fennel Oil 

& Salmon Caviar with Yellow Tomato Pomodoro Sauce 

Godello, Alvaredos-Hobbs, Galicia, ES 

Chardonnay, Paul Hobbs, Russian River Valley, CA

Second Course

Maple Leaf Duck Leg Confit & Snake River Farm Braised Pork Belly

Turmeric-Scented Parsnip Hash, Roasted Acorn Squash 

& Roasted Salsify with Truffle Au Jus

Malbec “Bramare”, Viña Cobos, Uco Valley, ARG 

Malbec “Bramare”, Viña Cobos, Luján de Cuyo, ARG 

Third Course

Cabernet-Braised Veal Osso Buco

Wild Mushroom and Sweet Pea Risotto & Au Jus with Pancetta

Cabernet Sauvignon “Coombsville”, Paul Hobbs, Napa Valley, CA

Cabernet Franc “Bramare”, Chañares Estate, Mendoza, ARG

Dessert

Tarte Aux Abricots

French Apricot Tart with Raspberry & Quince Fruit.

Served with Housemade Crème Fraîche Ice Cream

Dry Riesling, Hillick & Hobbs Estate, Seneca Lake, NY