Harry’s Caymus Wine Dinner

Thursday, February 6^th, 2025 | 6:30pm

Harry’s Continental Kitchens’ sommeliers Hal Christensen and Josh Shields along with Danielle Christensen, Director of National Accounts, welcome you to a wonderful night of wine, food, and fun.  Come celebrate Harry’s 45 years and Caymus 50 years!

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first course

butter poached cold water lobster tail -daikon-ginger-thai basil salad, creamy lobster sauce

🍷 Mer Soleil, Reserve Chardonnay, Santa Lucia Highlands, Monterey, 2021

second course

barbeque veal medallion – sous vide veal loin, molasses barbeque sauce, whole grain mustard roasted gold potatoes

🍷 Caymus Suisun, The Walking Fool, Suisun Valley, 2021

third course

domestic lamb bolognese – Lamb shoulder, pancetta, mirepoix, fresh herbs, pappardelle, pecorino romano

🍷 Red Schooner, Transit No. 3 (GSM), Barossa, South Australia

fourth course

prime time ribeye – deconstructed ribeye steak, deep purple wine reduction, gruyere popover, broccolini

🍷 Caymus Vineyards, Cabernet Sauvignon, Napa Valley, 2021 

🍷 Caymus Vineyards, 50^th Anniversary Cabernet Sauvignon, Napa Valley, 2022 

fifth course

chocolate truffles and petit four

Thursday, February 6^th, 2025 | 6:30pm

$199.00 per person (gratuity and tax not included)

Chef de Cuisine Ian Clark