Join us Tuesday, April 18th @ 6PM for a Winemaker’s Dinner celebrating the wine of, Nottingham Cellars.

Nottingham Cellars is focused on and dedicated to the pursuit of capturing Cabernet Sauvignon and its accompanying Bordeaux red varieties. With a focus on showcasing single vineyard sites. We source grapes from vineyards with unique growing conditions, all of which are owned and farmed by people who share common values. We seek to build a team as dedicated to quality and hospitality as we are and challenge ourselves daily to bring joy through wine to all!

For an exclusive 5-course dinner with a menu created by Executive Chef Jesus Martinez.

Chef Jesus graduated from culinary school in Mexico and has been in the restaurant industry for 23 years. He also oversees the menu at Zephyr Grill’s locations in Livermore and Brentwood. With winemaker’s dinners such as these, Chef Jesus says he enjoys the “challenge of finding the flavors and dishes that pair with the wines.”

One of the most versatile chefs in the area, Jesus enjoys regularly changing up the menu at all three restaurants he oversees, and owners Lynn and Randy Tei say “he does it all” — Italian cuisine, Chinese, American, French, Asian, and Mexican. For special events like the winemaker’s dinners, “he does a fantastic job bringing out the complex wine notes with his dishes,” Lynn said. A “foodie” at heart, when Jesus isn’t working, he lovingly tends to his herb garden and fruit trees. Over the years, Chef Jesus has collaborated with several local wineries, including Bloomfield Vineyards, Petersen Vineyards, and McGrail Vineyards, to name a few.

$95.00 PER PERSON EXCLUSIVE OF 20% AUTO GRATUITY AND SALES TAX.

$19.00 – 20% Auto Gratuity

11.68 – Sales Tax

$125.68 – GRAND TOTAL

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1st Course

Cured Salmon – Served over silky gazpacho with avocado mousse & a herb sherry gastrique.

Paired with 2021 ROSE, Napa Valley

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2nd Course

Seared Scallops – With a spicy capicola & bean salad with manchego cheese, smoked paprika, olive oil & champagne vinegar.

Paired with 2020 CHARDONNAY, Sonoma Coast

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3rd Course

Short Rib – Slow braised in red wine & served with gnocchi & a parmesan-rosemary cream sauce. Drizzled with garlic-thyme brown butter.

Paired with 2018 PETITE SIRAH, Casa de Vinas, Livermore Valley

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4th Course

Lamb Loin Stuffed with melted garlic broccolini & served with potato “risotto” & lamb jus. 2019

Paired with 2019 JHC CABERNET SAUVIGNON, Livermore Valley

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5th Course

Chocolate Zeppole – Served with red wine hot chocolate.

Paired with 2019 THE SHERIFF RHONE BLEND, Livermore Valley