Join us in CLINK. on Wednesday, January 22 for a 'Big Reds' Wine Dinner - featuring big and bold red wines and a wintry menu focused on locally sourced meats, cheeses, and fish. First glass and bites reception at 6:30PM, followed by three plated courses in CLINK.'s open kitchen dining room.
Caveman Lamb Bite:
Charred Lamb Chops with DIY Malbec Jus
Gascon Reserva Malbec, Argentina
Fish with Red Wine Course:
Cured Chilean Sea Bass | Leek Confit | Sugar Beets | Veal Jus | Raw Greens | Bacon Vinaigrette
Eight Years in the Desert Red Blend by Orin Swift, California
Meat and Potatoes Course:
Cabernet Soaked Bone-In Prime Rib of Beef Carved in the Dining Room with Smokey-Creamy-Cheesy Potatoes
Bear Flag Cabernet Sauvignon, Sonoma County, California
Blue Cheese and Grapes Course:
Grey Barn Farm, Martha's Vineyard "Blue Bird" | Hot Pickled Grapes | Honeycomb | Cranberry Nut Toast
Tuffo Amarone della Valpolicella, Italy
*Please inform us in advance if you have any food allergy or dietary restrictions.