When: Fri., July 22, 6:30-9 p.m. 2016
Our chef Rick Vargas has create a sumptuous 6 course feast , then paired with fantastic wines from Seebass Winery. Rick has 35 years as chef, with 4 years training in Paris, receiving his CAP. These wines were made for Scott Willoughby of Seebass by HDV in Napa - run by Aubert de Villaine of Domaine de la Romanée-Conti fame. The result combination of California fruit and French finesse is stunning.Call to reserve your table.
Price: $75 plus $30 wine / Members $60 plus $20 wine