Join us for an unforgettable evening celebrating the renowned wines of La Rioja Alta. Immerse yourself in a world of exceptional flavors as we pair each course with a carefully selected wine, showcasing the region’s rich heritage and unparalleled quality.

Few dispute that La Rioja Alta is a leading quality orientated producer in the Rioja. With more than 50,000 casks and 6.4 million bottles stored at any one time (about 8 years of sales) La Rioja Alta is unique in its ability to supply large quantities of fully mature wines of world class quality.

$125 Per Person + 20% House Service Charge & Tax

First Course

Fresh White Beans Stew
Crispy pancetta, roasted tomatoes, scallions

Paired with

Lagar de Cervera | Rías Baixas Blanco ‘Pazo de Seoane’
In 1988, famed Rioja expositor La Rioja Alta stumbled across a unique parcel in the Rosal subzone of the Rías Baixas. Today this wine, Lagar de Cervera, ranks among the best in the region and certainly stands at the forefront of the Rosal subzone of the appellation.

Region: Galicia | Appellation:Rias Baixas
• 60% Albariño, 21% Loureiro, 12% Caíño Blanco, 7% Treixadura
• From the O Rosal subzone of Rías Baixas
• Hand-harvested grapes; each variety vinified separately
• Fermented and aged in steel

Second Course

Herbed Grilled Crayfish
Roasted red pepper sauce, fried cauliflower rice

Paired with

Rioja Reserva ‘Viña Alberdi’

100% Tempranillo from our Mayorita, Rebollar, and Bardal vineyards, as well as selected plots in El Palo, Rodezno and Alto del Rey, and Labastida. These vineyards are located at an altitude of 500-600 metres (1600-2000 ft) above sea level, planted in chalky-clay soils more than 40 years ago. After carefully selecting the grapes to be harvested, we placed the clusters in boxes that we immediately transported to the winery in refrigerated vehicles at a temperature of 14°C (57°F). The Bordeaux model was applied, destemming, crushing and vatting the grapes in tanks, where they underwent alcoholic and malolactic fermentation. The wine was aged for two years in American oak barrels manufactured in-house; the first year in new oak and the second in barrels averaging three years in age. The wine was manually racked four times by the light of a candle.

Third Course

Crispy Pork Belly
Butternut squash purée, black garlic puree, herb sauce

Paired With

Rioja Reserva ‘Vina Ardanza’

• 80% Tempranillo from 30-year-old vines in Rioja Alta
• 20% Garnacha from Rioja Baja, a specialty of the subzone
• All estate fruit
• Manual picking began at the end of September
• Only the ripest grapes make the final cut
• Aged for 36 months on four-year-old American oak Barrels

Fourth Course

Braised Pork Cheeks
Patatas a la riojana, chorizo, scallion, asparagus, red wine glaze

Paired with

Rioja Gran Reserva ‘Viña Arana’

The basic grape variety is Tempranillo (95%) from Las Cuevas, El Palo and Las Monjas vineyards in Rodezno complemented with 5% Graciano from the Montecillo estate in Fuenmayor. We started the grape harvest with the Tempranillo and, 17 days later, we picked the Graciano in Montecillo, the last plot we harvested. All the grapes were placed in small boxes and taken to the winery in refrigerated transport to preserve their integrity. Alcoholic fermentation took place in tanks, taking 16 days for the Tempranillo and 18 days for the Graciano. Malolactic fermentation took place spontaneously and, in March 2013, the selected wines were transferred to American oak barrels (made in-house) with an average age of 3 years. During the three years the wines were aged, they were racked every six months. The final blend was made in March 2016, combining both varieties until that magnificent balance that sets the first Viña Arana Gran Reserva apart was attained.

Fifth Course

Torrijas a la Riojana
Crème Fraiche, Dark Chocolate Ganache, Orange Zest

Paired With

Emilio Lustau | Moscatel | “Emilin” NV | Jerez

• 90% Tempranillo, 10% Graciano
• The first vintage to be optically sorted berry by berry, therefore also the first vintage to be labeled as “Selección Especial”
• Alcoholic fermentation in tank for 21 days
• Racked to house-coopered American oak barrels (average age 4.5 years) in January of 2016
• Aged for four years in barrel with manual rackings every six months
• Bottled in February 2020

Limited Seating Available. Purchase Your Tickets Today!

$125 Per Person + 20% House Service Charge & Tax