Wine dinners begin at 6 p.m. and seating is limited. Reservations, which are mandatory, may be made by calling 702.547-7777.
The meal at Pasta Cucina on March 20 will feature the wines of Antinori. The menu is:
Amuse bouche ahi crudo and Danish blue cheese Napoleon
Wine Pairing: 2009 Toscana Bianco
Butter leaf salad with poached shrimp, creamy truffle caper aioli and feta cheese
Wine Pairing: 2010 Bramito Chardonnay
Herb lamb chops with polenta and bing cherry Chianti reduction
Wine Pairing: 2006 Toscana Red
Braised veal with preserved lemon risotto and smoked onion balsamic au jus
Wine Pairing: 2008 Peppoli Chianti
Pistachio and white chocolate bread pudding.
Wine Pairing: NV Torresella Prosecco
The cost is $65 per person.
The meal at Sonoma Cellar Steakhouse on March 27 will feature the wines of Ferrari-Carano. The menu is:
Steamed mussels with red bell pepper, garlic, cilantro and feta with citrus zest
Wine Pairing: 2010 Fume Blanc
Seafood ravioli stuffed with crab, lobster and shrimp; covered in almond basil pesto
Wine Pairing: 2010 Chardonnay
Osso Bucco with root vegetable puree and red wine demi glace
Wine Pairing: 2005 Cabernet Sauvignon
Wild boar chops encrusted with sage and garlic, served with oven roasted red onion and green beans
Wine Pairing: 2008 Tresor
Fresh fruit cobbler with vanilla ice cream
Wine Pairing: NV Eldorado Noir
The cost is $85 per person.
Offerings and pricing are subject to change without notice at the discretion of management.