2007 Flaccianello
2007 DuMol Eddie's Patch Syrah
2005 Beaux Freres Upper Terrace PN
2004 Adrian Fog Oppenlander Vineyard PN
2004 Pax Alder Springs The Terraces Syrah
2004 Robert Foley Claret
2004 Thackrey Orion
2003 Bergstrom Arcus Vyrd PN
2003 Merry Edwards Olivet Lane PN
2003 Togni Estate Cab
2003 Viader Cuvee "V"
2002 Burge Family G3 Red Wine
2002 Red Car Amour Fou PN
2001 Andrew Geoffrey Cab
2000 Armando Parusso Bussia Vigna Munie Barolo
2000 Blankiet Paradise Hills Cab
2000 Robert Foley Claret
1998 Ken Wright Carter Vineyard PN
1996 Arrowood Reserve Speciale Cab
1996 Vineyard 29 Cab
1995 Denis Mugneret NsG Les Saint Georges
1992 Vineyard 29 Cab
1991 Pahlmeyer Red Wine
1989 Bodegas Muga Rioja Gran Reserva

quote:

Originally posted by Italian Wino:

2007 Flaccianello

2000 Armando Parusso Bussia Vigna Munie Barolo

1989 Bodegas Muga Rioja Gran Reserva

Now, tell me what we are eating, and then I will vote.

quote:

1995 Denis Mugneret NsG Les Saint Georges

Then we'll decide what we're eating!

quote:

Originally posted by Board-O:

quote:

1995 Denis Mugneret NsG Les Saint Georges

Then we'll decide what we're eating!

I would drink up for sure.

Here is a recent menu from the restaurant. They constantly change it.

CHEFS TASTING
ASK YOUR SERVER ABOUT AVAILABLE TASTING MENUS, WINE PAIRINGS & VEGETARIAN OPTIONS

RAW
OYSTER, SEAWEED SALAD, PASSIONFRUIT OYSTER LIQUOR 3.5

JAPANESE HAMACHI, DAIKON, TAHINI, DASHI GEL, UMEBOSHI, KATSUOBUSHI, HEARTS OF PALM-WASABI PUREE 14

YELLOWFIN TUNA SASHIMI, CHERMOULA, MOJO YUCA, TUNA TIRADITO, TROUT ROE, DOSAKAI, WHITE SOY 15

TANGERINE MARINATED SNAPPER CARPACCIO, SUNCHOKE CHIPS, HIJIKI, PICKLED RADISH, TANGERINE ICE 13

RAW TASTING 18

FIRST COURSE
LUCKNOW DUSTED QUAIL, MIZUNA GNOCCHI, QUAIL EGG, BLACK TRUMPET MUSHROOMS, BLOOD ORANGE, SUNCHOKE PUREE 17

GRILLED EGGPLANT CARPACCIO, LENTIL GALETTE, GOLDEN RAISINS, PISTACHIO, ALLSPICE HEIRLOOM CARROTS 12

CELERY ROOT SOUP, CRAYFISH CARAMELLI, CHERVIL, BLACK WINTER TRUFFLE 15

STUFFED SQUID, SHRIMP & SCALLOP MOUSSE, BABY SPINACH, SPICY PINEAPPLE, BLACK TAPIOCA 11

SEARED DIVER SCALLOPS, ROCKFISH BRANDADE CROQUETTES, COFFEE ROASTED PARSNIPS, FENNEL POMELO SALAD 16

VEAL BREAST, BRAISED RADICCHIO RISOTTO, POACHED PERSIMMON, AGED BALSAMIC, JUNIPER, SWEETBREAD CROUTONS 14
GRILLED BABY OCTOPUS, KOREAN BBQ SHORT RIBS, NAPA CABBAGE, UNAGI TERRINE, WATER CHESTNUTS, KIMCHEE PUREE
SALADS
RED INCA QUINOA, BIBB LETTUCE, GRILLED SHRIMP, BRULEED GRAPEFRUIT, CRISPY PLANTAIN, AVOCADO MOUSSE 11

FIELD GREENS, ROSEMARY-CRANBERRY VINAIGRETTE, GRANOLA CLUSTERS, YOGURT MERINGUE, STEWED CRANBERRIES 9

ROASTED BABY BEETS, BANYULS VINEGAR, CABRALES CHEESE, HAZELNUT CAKE CROUTONS, CRISPY CARDOONS 10

ENTREES
HAY ROASTED RUTABEGA CANNELLONI, HANJU MEIJI MUSHROOM, CROSNES, BULGAR WHEAT, CELLO SPINACH, JUNIPER BEET REDUCTION 26

BERKSHIRE PORK CHEEK, SPICEBUSH, POTATO PUREE, RAINBOW CHARD, SZECHUAN SWEET POTATO, CRISPY SPICY CHESTNUTS 32

ROASTED BARRAMUNDI, GRILLED SALSIFY, PIGEON BEANS, BROCCOLINI COUS COUS, DATE PUREE, LOVAGE GREMOLATA 30

FAROE ISLAND SALMON, RAZOR CLAMS, BLACK RICE, PICKLED BUDDHA’S HAND, CELTUCE, PARSLEY ROOT-HORSERADISH CREAM 33

SHORT RIB AGNOLOTTI, POACHED LOBSTER, CONFIT KOHLRABI, BLACK GARLIC, FIVE SPICE OIL, BROCCOLI SAUCE, SOY VINEGAR 28

MUSCOVY DUCK BREAST, JUNIPER SMOKED LEG, BIGOLI, PICKLED MUSTARD SEEDS, EASTER EGG RADISH, FINGER LIMES, DUCK BROTH 34

VENISON LOIN, APPLE BACON SAUCE, BEER BRAISED COLLARD GREENS, CONFIT BABY TURNIPS, CARROT RIBBONS, MOLE MUSTARD JUS 35

SIDES
ROASTED BRUSSELS SPROUTS, CRISPY GUANCIALE, SAGE 7
WILD MUSHROOMS, AGED BALSAMIC, PICKLED GARLIC 8
BOK CHOY, YUZU, BLACK GARLIC VINAIGRETTE, PEANUTS 7 MAC “N” CHEESE, EDAMAME

Well, with this menu a magnum of Champagne is a must. I would then select the Spanish or Italian with the venison or duck breast with the Burgundy.

Pardon me whilst I wipe off my keyboard!

ken wright because I think its probably as good as it is gonna get right now

quote:

Originally posted by blakeybombs:
ken wright because I think its probably as good as it is gonna get right now

'98 Oregon Pinots, for the most part, are not ready especially in magnum, IMO. I'd go with the Mugneret, Muga or Pahlmeyer. A 1995 red might be fun to try after a '95 Bonneau Corton Charlemagne mag...

The better 1998 OR PNs are very special. I think they're ready but sure to hold for a while. I think 1998 and 2002 are the best vintages I've tried.