Discover the art of pairing food and wine with Dr. Bob Young, our winemaker and Executive Chef, Ruben Giffuni. Savor thoughtfully crafted courses perfectly matched with our finest wines in an evening of flavor in the heart of Texas.

Amuse-Bouche, Tray Passed at Welcome
Ikura Caviar Potato Pavé

Wine Pairing: Solstice, Sauvignon Blanc

First Course
Hamachi Crudo
Delicate hamachi crudo accompanied by compressed green apple, cucumber, avocado, finger lime, shiso, and a refined verjus dressing.

Wine Pairing: Haven, Albariño

Second Course
Diver Scallop
Seared diver scallop served with cauliflower purée, roasted cauliflower, toasted hazelnut, golden raisin, and delicate koji beurre blanc.

Wine Pairing: Rebel, Tannat Rosé

Third Course
Duck Breast
Rosé-roasted duck breast accompanied by celery root purée, Bing cherry gastrique, roasted baby carrots, black garlic, and Madeira duck jus.

Wine Pairing: Serenity Mourvèdre

Fourth Course
Deconstructed Wellington
Roasted tenderloin with foie gras pâté, mushroom duxelles, spinach, puff pastry, black garlic purée, glazed heirloom carrots, and freshly shaved black truffle.

Wine Pairing: Sonnet Sangiovese

Dessert
Valrhona Chocolate Mousse
A decadent Valrhona chocolate mousse complemented by berry, Cabernet, vanilla, and cocoa.

Wine Pairing: Nectar de Florence ‘Armagnac’

Menu subject to seasonal availability and chef’s discretion.

Join us for an evening of wine, dinner, and good company. Whether you're planning a date night, celebrating the start of the season, or simply looking for an excuse to enjoy a great meal and a glass of wine, this evening is for you.