Join Jim Clark for a multi-course wine dinner designed around the latest St. Supéry wine releases by Chef Kelly Miller. Seating is limited. A portion of the evening’s dinner cost will be donated to Fed By Blue, a partner of St. Supéry Estate, continuing a long-standing commitment to sustainability in the vineyards and in the oceans.

$125++ per person.

Click here to reserve your tickets.

Menu

First
Baked brie, seared ahi tuna, and as assortment of roasted nuts
Domaine de l’ille Rosé
Second
Lobster croquette topped with fried whole belly clap and red pepper aioli
Dollarhide Estate Vineyard Sauvignon Blanc
Third
Seared barramundi over corn veloute with peas, carrots and fennel
Napa Valley Estate Sauvignon Blanc
Fourth
Braised Beef and beef jus reduction with garlic Yukon puree and charred haricot verts
Napa Valley Estate Élu
Dessert
Dark chocolate ganache medallion with toasted pecan crumble, raspberry coulis and whipped cream
Napa Valley Estate Cabernet Sauvignon