Viognier Three-Course Menu 2018 Summer

Welcome to Viognier, it is a pleasure to serve new guests and returning friends alike! Enjoy this special evening with your loved ones, from all of us to you, Bon Apetit!

Executive Chef R.J Subaba
Executive Pastry Chef Katelyn McCulloch

Viognier Chef's Tasting Menu

Substitutions politely declined
20% gratuity automatically applied

Executive Chef R.J Subaba
Executive Pastry Chef Katelyn McCulloch

Wine & Spirits

Wines Offered By the Glass Bubbles
  • Cremant 13/50 J. LAURENS, Brut, Limoux, France, NV
  • Champagne 20/85 NICOLAS FEUILLATTE, Brut, Chouilly, France
  • Champagne 25/108 MOET, Brut Rose, Epernay, France NV

  • Riesling 12/48 C.H. BERRES ERDENER, Treppchen, Spatlese, Germany
  • Sauvignon Blanc 14/55 GHOST BLOCK, Napa Valley, California
  • Viognier 13/45 CAMBRIA, Tepusquet Vineyard, S.M. V, California
  • Chardonnay 12/48 HENRI PERRUSSET, Macon, France
  • Chardonnay 16/65 MARY ELKE, Anderson Valley, California 2014

  • Barbera 13/50 ON FARM, Livermore, California 2014
  • Pinot Noir 15/60 LES CARABENES, Pays D’Oc, Bourgogne, France
  • Pinot Noir 15/60 MacRostie, Sonoma, California
  • Zinfandel 15/60 TEIRA, Sonoma Mountain, California
  • Malbec 14/55 ZUCCARDI, Series A, Valle De Uco, Mendoza, Argentina
  • Rioja 16/62 SONSIERRA, Reserva, Rioja, Spain
  • Merlot 14/55 WHITEHALL LANE, Napa Valley, California
  • Cabernet Sauvignon 13/50 RUSTENBERG, Stellenbosch, South Africa
  • Cabernet Sauvignon 16/65 HOOK & LADDER, Sonoma, California

Stay tuned for the next holiday menu.