Mobile Menu
Events
Download our Tasting and Wine Pairing Guides
Please Note: All lunch and dinner events require advance reservations, which must be made through our online reservation system. To ensure accuracy and fairness for all guests, we are unable to accept reservations by phone or email. We sincerely appreciate your understanding and cooperation. If you make a reservation please comfirm that it was done by checking your email for a receipt.
HOT ITALIAN NIGHT - Saturday, August 22 at 5:30 p.m. $50/person | Wine Club Members: $40/person. Limited to just 10 guests. Reservations are Required
Join us for a special summer dinner with an Italian classic given a distinctly wild twist. We’re pairing fresh pasta with a slow-cooked elk ragù—rich, savory, rustic, and full of flavor. And because it’s August in Texas, dessert requires no oven whatsoever. We may love Italian food, but we’re not completely crazy.
THE MENU
Amuse-Bouche - A small bite to begin the evening.
Tagiatelle with Elk Ragù- Fresh Tagliatelly topped with a hearty ragù of elk, tomatoes, celery, carrots, herbs, and freshly grated Parmesan. Served with homemade bread.
Tiramisu Affogato- Our summertime take on two Italian favorites: ladyfingers, ice cream, espresso, chocolate, and a splash of dark rum. Cool, decadent, and exactly what dessert should be when it’s too hot to turn on the oven.
Suggested Wines: Montepulciano, Aglianico, or Texano. Please order your wines before the dinner so they can be ready for you when you arrive.
Aug 27th at (Thursday) 6:30 pm - Supper Club: An Evening in France. Price: $120/pp. Club Members: $95/pp. SOLD OUT
A special Supper Club dinner inspired by the wine region of Bordeaux. From the comforting warmth of onion soup to the rich flavors of Beef Bourguignon and the delicate crackle of a perfectly caramelized Crème Brûlée, this three-course dinner celebrates the simple elegance, tradition, and hospitality that make French cuisine beloved around the world.
An Evening in France Among Friends 🇫🇷
- Amuse Bouche
- Soupe à l’Oignon Gratinée. Traditional French onion soup slowly simmered with caramelized onions, rich beef stock, toasted baguette, and melted Gruyère cheese. Wine Pairing: Blanc
- Beef Bourguignon. Beef tips braised slowly in red wine with mushrooms, pearl onions, bacon, and fresh herbs, served over creamy pommes purée. Wine Pairing: Riley’s Red
- Crème Brûlée. Classic vanilla bean custard finished with a crisp caramelized sugar crust. Wine Pairing: San Martiño Port.