Join us for our exclusive quarterly Wine or Beer Pairing Dinners, each featuring a distinguished winery or brewery and a carefully curated multi-course menu designed to complement every pour. With menus up to eight courses, each event offers a unique culinary experience you won’t find anywhere else. Seating is limited and these evenings always sell out—purchase your ticket today!
Featured photos from our Dakaro wine pairing dinner and our Woody’s Brewery pairing dinner
Dakaro Wine Dinner
Dakaro Cellars Wine Pairing
AMUSE BOUCHE – Ceviche Spoons
halibut, white shrimp, red onion, cilantro, jalepeno, lime and lemon
COURSE 1 – Stuffed Endive
beligian endive, triple cream brie, pickeled blueberries, spice walnuts, pomegranate seeds, and paprika oil
COURSE 2 – Chilled Asparagus Soup
charred asparagus, onion, spinach, chicken stock, creme fraiche, and pine nuts
COURSE 3 – Baked Radicchio
pan seared and baked radicchio, crispy pancetta, balsamic reduction, gorgonzola cream sauce, and roasted pistachios
COURSE 4 – Palate Cleanser
basil and lime sorbet
COURSE 5 – Cocoa Nib Scallop
cocoa nib crusted scallop, beet infused mash potato, orange marmalade, and microgreens
COURSE 6 – Beef Cheek
red wine braised beef cheek, crispy parmesan and thyme polenta, watermelon raddish, braising reduction, pickled onion and chives
COURSE 7 – Brownie Zabalone
ghirardelli 72% cacao chocolate brownie, marsala and vanilla zabalone, raspberries and brandied cherries
Woody’s Brewery Dinner
COURSE 1 – Spring Roll
14 hr slow roasted pork belly, rice paper, jalapeno, carrots, cilantro, romaine lettuce, and hoisin sauce. Paired with “Lake Day” beer
COURSE 2 – Stuffed Mushrooms
cremini mushrooms, snow crab, celery, truffle oil, red bell peppers, lemon, parsley, old bay and mayo. Paired with Apricot Wheat beer
COURSE 3 – Beer Cheese
local made pretzel, german pilsner, flour, butter, milk sharp cheddar, white cheddar, garlic dijon worcestershire. Paired with “*37” beer
COURSE 4 – Birria Jalapeno Popper
stewed chuck roast, dried peppers, cilantro, onions, cream cheese, mozzarella, consume and wrapped in bacon. Paired with “Quickie IPA” beer
COURSE 7 – Berramisu
stout beer, lady fingers, egg yolks, sugar, mascarpone, cocoa powder. Paired with “10th Anniversary” stout.
COURSE 5 – Bavarian Sausage
veal top round, pork belly, milk, mace, cardamom, chili flake, lemon, parsley, housemade res sauerkraut, sweet mustard. Paired with “Shasta Haze” beer.
COURSE 6 – Flatbread Pizza
house made flatbread, sweet chili, prosciutto, mozzarella, red onion, bacon jam, pineapple, green onion. Paired with “Tiki Time” beer