Chef John Watt and sommelier Rafael Espinal craft a four course dinner with Barr Estate Winery pairings including a 1909 Albarino, 1907 "Jubilado," 1909 Cabernet Sauvignon and Barr's "Last Act" Dessert Wine.

Primo
Carpaccio di Tonno - Tuna carpaccio with blood orange, Gulf jumbo lump crapmeat and extra virgin olive oil
Pairing: 1909 Barr Albarino

Secondo
Quaglia con Insalata di Spinaci - Pan-roasted Texas Quail with local spinach and housemade Berkshire pancetta
Pairing: 1907 Barr "Jubilado"

Portata Principale
Manzo con Risotto di Fungo - Pecan Wood-grilled natural Texas beef filet with organic local mushroom risotto
Pairing: 1909 Barr Cabernet Sauvignon

Dolce
Torta di Cioccolato - Flourless Chocolate Cake with housemade chocolate ice cream
Pairing: Barr "Last Act" Dessert Wine