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.

4–Course Dinner Menu with Wine Pairings:

Amuse-Bouche
Prosciutto-wrapped melon

Wine Pairing: Rebel Rose, Tannat

First Course
Portobello & Ricotta Ravioli
Earthy portobello mushrooms and creamy ricotta-filled ravioli, infused with herbs and tossed in a rich, tangy vodka sauce.

Wine Pairing: Haven, Albarino

Second Course (Guest selection will be made at checkout by completing a form)
• Sicilian Baked Salmon Oreganata
Italian-style baked wild-caught salmon featuring a zesty blend of breadcrumbs, oregano, garlic, pine nuts, golden raisins, olives, Dijon mustard, and lemon zest. Baked until golden and flaky, served with a light jus and creamy, cheesy polenta.

Wine Pairing: Sonnet, Sangiovese

OR

• Osso Buco alla Milanese
Cross-cut veal shanks, slow-braised until fork-tender in a savory demi-glace with vegetables and marrow, finished with a bright gremolata. Served alongside creamy, cheesy polenta.

Wine Pairing: Sonnet, Sangiovese

Dessert
Panna Cotta Tiramisu
A sophisticated dessert combining the lightness of panna cotta with the decadent flavors of tiramisu.

Wine Pairing: Nectar de Florence ‘Armagnac’

We’re excited to share a special hotel promotion just for you— Extend your experience by staying the night at our Vineyard Rooms, Vineyard Suite or Villas!