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Join us for our second wine dinner of 2025, as we highlight cuisine inspired by California's Napa Valley, and feature the wines of Peter Franus, a respected Napa winemaker of 30 years. He’s spent decades finding the best vineyards in the region, and with the help of friends and connections throughout Napa, he’s assembled a lineup of vineyards that speak to him and produce fruit he loves. Peter says his first goal is to make wines that are delicious, and believes that the more you manipulate and hover over a wine, the more you’ll lose its unique personality and character.Chef Billy Wood as put together a five-course menu that both compliments the wines we will be featuring, and highlights the food and flavors of Napa Valley:
First Course: Sumac Butter Sea Bass
Sumac butter-glazed sea bass, salad of sorrel and dandelion greens, avocado, smoked pistachios, and tangelo vinaigrette
Wine Pairing: 2023 Lake County Grenache Blanc
Second Course: Shitake Mushroom & Goat Cheese Tart
Roasted shitake mushrooms, goat cheese, fresh thyme, and a handmade buttery crust
Wine Pairing: 2022 Brandlin Cabernet Sauvignon
Third Course: Pink Peppercorn Lamb Chop
Pink peppercorn-rubbed lamb chop, roasted beet & pecorino cheese rissoto, and lamb demi glace
Wine Pairing: 2021 Napa Valley Red Wine
Fourth Course: Black Current Duck Breast
Black current-glazed duck breast, shoyu-braised bok choy, and toasted barley
Wine Pairing: 2019 Merlot
Fifth Course: Prickly Pear Sorbet
Housemade fresh prickly pear sorbet
Coffee Service
When creating our menus, we do our best to consider common allergens and food restrictions, while staying true to the region we're taking inspiration from. If you have a specific question or concern about the menu, please give us a call.
Cancellation Policy
All sales are final and non-refundable. You can always transfer your reservation to another person.
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Event Venue & Nearby Stays
1106 Wealthy St SE, Grand Rapids, MI, United States, Michigan 49506
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