Red Meat and Red Wine, what can be better in Winter? Chef Matt Dillow from the Deck Café will be pairing some of his finest meat creations with some of our best Red wines.

Gartelmann Sparkling Red on arrival

Shared entrees
Bresaola with poached duck egg and truffled parmesan foam w/ 2016 Jesse Shiraz
Confit duck and wild mushroom risotto with crispy enoki w/ 2016 Philip Alexander
Prosciutto wrapped pork tenderloin with spiced pear w/ 2017 Joey Merlot

Main w/ 2016 Diedrich Shiraz and 2016 Georg Petit Verdot
Bistecca steaks with sauce vierge
Roasted Tuscan vegetables
Fire smoked eggplant with garlic chips

Dessert
Sticky date pudding with caramel sauce and vanilla bean ice cream w/ 2016 Jorg’s VP