“A Pink Wine Dinner” 
Sunday, September 16th  5:00pm
 

The category of rosé wine is thankfully totally happening and still growing.  Along the Mediterranean basin, the cafes and bistros seemingly have carafes of pink wines on every table.  They are refreshing, wonderfully food friendly and really add to the enjoyment of the moment, it’s a way of life.  Our goal for this night was to create such a moment—good, homey foods, served with a trio of our favorite pink wines--pure enjoyment--on an early Sunday night, so one can go home and sleep early. Let’s get together and hang out.

VINO Ahi Niçoise Salad  
 roasted fingerling potatoes, Kalamata olives, capers, 
tomatoes & red wine vinaigrette
wine:  Eric Chevaler Grolleau Rosé

What a fabulous discovery this has been for us!  Mineral driven, light, ethereal and zippy--produced from a nearly forgotten grape variety and a lesser known appellation of France

Grilled Vegetable Pizza
fennel, peppers, garlic, olives, tomatoes and kale
wine:  My Essential Rosé

Without a doubt, this is one of the most food friendly wines we have encountered in quite some time.  Totally about deliciousness, food friendliness and gulpability!  From the ingenius, heralded Master Sommelier Richard Betts

Herb Roasted Organic Chicken
smoked ham hock stew and penne
wine: Maestracci Calvi Rosé “E Prove”

I have dreamed of going to Corsica for well over thirty years.  Yes, it is about the culture, its unique, remote setting, but mainly for the authentic foods and wines like this.  I am enamoredwith the savoriness of its core and how it works magic with savory foods like this.

DESSERT
TBA
 
Four courses for $42 a person (not including tax & gratuity)
Add wine pairing by Master Sommelier Chuck Furuya for just $11.9