Join us November 19th for our very first, Saltwater Selects food pairing series

Our Saltwater Selects series is a curated four-course evening of food & wine pairings meant to guide your taste buds & elevate the dining experience. Chef Nic Saindon will be creating unique, seasonally inspired dishes while carefully pairing them with wines from one of our favorite wineries, Orin Swift.

Orin Swift Cellars, led by winemaker Dave Phinney, is a brand known as much for its creative and evocative expression of art on the front of the bottle as it is the bold, yet finessed styling within the bottle.

Pairing Menu

November 19th, 2020

– First –

Salt Cod Brandade Crostini

Watermelon radish & fried capers

– Paired with –

Mannequin (chardonnay) – 2017

Aged on the lees for eight months in 35% new French oak, the 2017 Chardonnay Mannequin opens with baked peaches, poached pears and brioche notes with hints of lemon curd, butterscotch and toasted almonds. Full-bodied, rich and decadently fruited with a pleasantly oily texture, it has seamless freshness and a very long, toasty finish.

– Second –

Carbonaro Amore

Uni emulsion, pancetta, linguini & shrimp

– Paired with –

Abstract (red blend) – 2018

Aged for eight months in oak (27% new; of which, 57% was French oak), the 2018 Proprietary Red Abstract is a blend of Petite Sirah, Syrah, Grenache and Cabernet Sauvignon. Deep garnet-purple colored, it offers up bombastic notions of crushed black cherries, warm plums and blueberry compote with hints of dried herbs, spice box and new leather. Full-bodied, the palate explodes with rich, ripe black and blue berry preserves and a velvety texture, finishing long and vibrant.

– Third –

Beef Wellington

Mushroom duxelles, whipped potatoes & a fig pan sauce

– Paired with –

Papillon (bordeaux blend) – 2017

Powerful aromatics escape the glass with rich notes of ripe blackcurrant, blackberry, peppercorn and a touch of chaparral supported by a frame of sweet oak. Intensely layered and decadent on entry, the wine exudes characteristics of black plum, boysenberry, kirsch and dark chocolate with a silky soft yet weighty texture. A prolonged finish of Provençal lavender, fig leaf and ripe currants close out the wine.

– Final –

Panna Cotta

Local wild berry medley

– Paired with –

8 Years in the Desert (zinfandel blend) – 2018

An opaque core with a red amethyst rim, the wine opens with ripe raspberry and blackberry, dark plum preserves and hints of black pepper and clove. An entry of heft, the palate is packed with blueberry and sweet black cherry along with touch of fresh herbs—thyme, savory and tarragon.