A Symphony of Flavor: Highlights from Our 5-Course Wagyu & Wine Dinner

There is an art to balancing the rich, buttery complexity of premium Wagyu with the perfect vine-ripened companion. Our recent 5-course tasting event was a celebration of that balance—a journey from light, crisp starters to deep, decadent finishes.

If you weren't able to join us at the table, here is a taste of the evening’s menu.

The Opening Act

We began with Artisanal Wagyu Meatballs, hand-rolled and served with toasted sourdough and a signature herb-infused dipping oil. To complement the richness of the beef, we poured a Decoy Pinot Noir, whose bright red fruit notes provided a light, elegant lift to the savory starter.

To follow, we transitioned to the Autumn Apple Salad. This course featured crisp orchard apples and field greens tossed in a handcrafted maple-cider vinaigrette. Paired with a chilled Pinot Gris, the wine’s acidity highlighted the sweetness of the cider, acting as a refreshing palate cleanser before the heavier courses arrived.

The Main Attractions

Course 3: The Comfort Classic Next, we brought out the "soul food" of the evening: Slow-Roasted Wagyu Brisket. This melt-in-your-mouth cut was served alongside savory braised collard greens and a velvety truffle macaroni & cheese, finished with a whisper of our signature hickory BBQ sauce.

• The Pairing: Big Red Monster Zinfandel. A bold dish requires a bold wine. The Zinfandel’s jammy dark fruit and spice stood up perfectly to the smoky hickory and earthy truffle.

Course 4: The Showstopper The evening reached its peak with an Exquisite Fullblood Wagyu Tasting. This course showcased three distinguished cuts, allowing guests to experience the extraordinary marbling and complex flavor profiles unique to true Wagyu. We rounded out the plate with lemon-dijon roasted vegetables and charred asparagus.

• The Pairing: Vintner’s Reserve Kendall-Jackson Cabernet Sauvignon. The structured tannins of this classic Cab were the ideal match for the intense marbling of the Fullblood cuts, creating a luxurious, lingering finish.
  

The Grand Finale

To close the evening, we served an Indulgent Bundt Cake. Guests chose between a rich, buttery caramel or a decadent raspberry chocolate.

• The Pairing: A choice of Pinot Gris to enhance the fruit notes of the raspberry, or a Sparkling Cava Brut Rosé for those wanting a celebratory, effervescent end to a spectacular meal.

Join Us Next Time

The beauty of a 5-course meal isn't just in the food—it’s in the stories told between bites and the memories made over a shared bottle. We can’t wait to welcome you to our next tasting.