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wine paired with dinner entrées
wednesday – saturday, 4pm – 8pm
beak mac’n cheese:
domaine bosquet organic chardonnay—unoaked and with minimal manipulation, this wine has the acidity to cut through the fat of the cheese sauce without overpowering the flavor; the wine has notes of green apple, lime, and hints of baking spice from the wild yeast fermentation process.
blackened salmon:
clean slate riesling—with natural notes of peach, honey, and slate, the sweetness and minerality of this wine balance out the heat of the blackening spices and cleanse the palate from bite to bite.
‘everything-encrusted’ rockfish:
domaine bosquet chardonnay—the natural acidity of this wine matches nicely with the mustard aioli, and the bright, fruit-forward notes accent some of the more nuanced flavors in the crust of the fish; the mouthfeel of the wine helps to refresh the palate from bite to bite.
yuzu miso black cod:
clean slate riesling—from the start, the fresh bright citrus notes clean the palate after being hit by the umami bomb that is this dish, then the sugar content matches the finish of the glaze; this wine lives up to its name, cleansing the palate to create the perfect bite every time.
halibut olympia:
domain bosquet organic chardonnay—the natural acidity and bright green apple notes are just right to cut through the fattiness of the white sauce and bring out the sweetness in the caramelized onions without overpowering the fish; the subtle herbal notes also help to complement the roasted corn and red peppers.
sesame-soy salmon poké:
opici vino bianco—the light and bright green fruit flavors of melon and lime, along with the subtle salinity, match well with the sesame-soy marinade of the fish without overpowering the delicate flavors of the radish and cucumber, leading to well-balanced and complimentary pairing.
elk à la flamade stew:
domaine bosquet organic malbec—organically produced, this wine lets the grape speak for itself; fruit-forward with notes of plum, dark berries, and hints of rosemary, this medium bodied wine accents the herbaceous notes of the braising liquid and carries enough tannin to match the gaminess of the meat while refreshing the palate.
seared duck breast:
cycles gladiator pinot noir or barnard griffin rosé—both of these wines have the bright red fruit flavors to match the flavor of the red currants while also possessing enough earthiness to compliment the shitake mushrooms, with just enough acidity to cut through the fattiness of the of the duck breast.
beak vegeta-bowl:
domaine bosquet organic chardonnay—the bright acidity, slight sweetness, and naturally smooth mouthfeel not only match the sweet heat of the gochujang but also help to elevate the umami flavors of the bok choy and mushrooms.
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