Appetizers

Charred Bone Marrow: The richness of the bone marrow pairs wonderfully with the deep, dark fruit of the Red Schooner, while its smoky char enhances the wine’s spice and complexity.
Grilled Brie Cheese: The creamy brie, especially when paired with the tangy berry compote, brings out the wine’s smooth fruit and subtle spice.
Charred Steak Aguachile: The smoky and spicy flavors of the recado negro complement the bold, dark fruit and peppery notes of the wine.

From the Grill

USDA Prime Ribeye Steak (16oz): The rich marbling and smoky char of the ribeye perfectly match the wine’s bold structure and deep fruit flavors, while the steak's fattiness complements the wine’s velvety tannins.
USDA Prime Tomahawk (40oz): The smoky, charred flavors of the Tomahawk steak enhance the wine’s depth, while its robust tannins handle the intensity of the meat.
Angus Skirt Steak (12oz): The charred and smoky edges of the skirt steak enhance the wine’s spice, while the tenderness of the meat highlights the wine’s smooth finish.
Angus Picanha al Churrasco (18oz): The grilled beef paired with chimichurri sauce works well with the wine’s spice and fruit, providing a rich and balanced pairing.

Specialties

Campo Grande Presa Iberica: The savory richness of Iberico pork with mole sauce matches beautifully with the wine’s deep fruit and earthy spice.
Barbacoa Regia: The slow-cooked beef with avocado salsa verde brings out the wine’s complexity, enhancing its berry and spice notes.

Sides

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