February Wine Dinner: A Symphony of Reds at Seasons Innovative Grill

A Symphony of Reds

From a Sparkling Overture to a Voluptuous Coda!

Created by Deron Little, Exec Chef and Owner – Belle Muse of Campbell Station

Tom Russell – Your Host

Overture

Tuna Tartar * Wonton Crisp * Asian Glaze

accompanied by

Fattoria Moretto Dry Lambrusco – $22

A Frizzante with complex aromas of wild berries, penetrating flavor, 

and an almost dusty mineral backbone.

First Movement

Grilled Vanilla Duck * Luxardo Cherry Sauce * Mascarpone Couscous

accompanied by
Morgan Cotes du Crow’s – $19

Rhône-style ruby red blend is medium-bodied with soft tannins. 

Second Movement

Cocoa and Coffee Seared Braised Pork Belly * Sweet Potato Purée * White Truffle Arugula
accompanied by

1. J. Lohr Pure Paso Red Blend – $25

This lush blend begins with strawberry, violet and baking spice on the nose, while the palate’s creamy mouthfeel 

carries mocha, cappuccino, caramel, and black cherry flavors.

Third Movement

Beef Short Rib * Natural Jus * Collard Greens *Award Winning Mac & Cheese

accompanied by

Gundlach Bundschu Cabernet – $45
A Cabernet Sauvignon of depth and finesse featuring a well-integrated tannin structure, 

intense dark fruit, and layers of cocoa and cassis.

Your Voluptuous Coda

Carrot Cake Trifle * Amaretto Pudding

accompanied by
Saldo Zinfandel – $33

Dark ruby color with bold aromas of black licorice, smooth mouthwatering palate, 

with a voluptuous finish with soft, velvety tannins.

SEATING LIMITED TO 68 PERSONS

ALL PRICES BELOW INCLUDE WINE, FOOD, GRATUITY, AND TAX

 $110 per person and $110 for one guest. $115 per person for additional guests or non-members.

Reservations due by Tuesday, February 2nd. No refunds given after February 2nd.