Entrées

This signature dish is slow roasted and smoked over wine barrel oak staves, then served with Sonoma olive pesto. This recipe won the 2009 Best Beef in America Chef Challenge.

This robust beef bourguignon recipe by Executive Chef Shane McAnelly is the perfect meal for the cooler time of year, and pairs exquisitely with a big bold Cabernet.

Slow-cooked for hours, creating a rich, decadent beef dish. Perfect with a side or fresh vegetables and a glass of red wine.

Buttery brie, fruity fig jam, and salty prosciutto come together to form an incredible flavor combination that make this a truly unique burger. Follow up with a syrah to really create a one-two punch for your palate. 

A little bit of patience goes a long way when cooking these ultra-tender short ribs. 

Classic seafood stew from Provençal with seasoned California Petrali Sole, clams, mussels and shrimp.

Tender beef and vegetables give life to this classic Irish staple. Make this traditional dish memorable by pairing it with Chalk Hill Estate Pinot Noir.

This succulent center cut pork loin is served with red flannel hash, beets, parsnip, potato and mushroom cream to make an unforgettable entree. Pair it with the 2016 The Four Graces Willamette Valley Pinot Noir; the bright acidity and rich fruit flavors marry the two together beautifully. 

Chef Shane McAnelly prepares grilled Sonoma lamb loin with rustic smashed potatoes, caramelized carrots and cabernet sauce, paired with the Roth Cabernet Sauvignon.

A modern take on a steamship era classic, this lobster thermidor is the perfect centerpiece for any date night, special occasion, or just a regular old Tuesday dinner. 

An elevated take on a classic. Pairs well with Chalk Hill Chardonnay or Estate Sauvignon Blanc.

What could make a classic steak even better? Three words: red wine butter.