Harry’s Caymus Wine Dinner                                       

Harry’s Continental Kitchens’ sommeliers Harry Christensen and Hal Christensen along with Danielle Christensen, Director of National Accounts, invite you to a wonderful night of wine, food, and fun.

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first course

butter poached lobster – blistered cherry tomato, lobster cream, basil, dry sherry, pappardelle pasta

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

second course

crispy veal tower – shitake mushroom, baby spinach, red wine fricassee sauce

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

third course

seared Lamb chops– garlic-pistachio-herb crust, dijon cream, potato pave

🍷 Red Schooner, Transit No. 2 (GSM), Barossa, South Australia

fourth course

braised beef short rib – butternut squash puree, truffle risotto, baby carrot, cabernet-demi

🍷 Caymus Vineyards, Cabernet Sauvignon, California, 2021 

fifth course

death by chocolate – chocolate bacon, chocolate pate, chocolate cigar

🍷 Caymus Vineyards, Cabernet Sauvignon, Napa Valley, 2021 

Thursday, November 9th, 2023 | 6:30pm

$210.00 per person (gratuity and tax not included)

Chef de Cuisine Ian Clark