Our feature this weekend is crispy Wagyu beef; shiitake udon noodles with peppers, onion, squash and carrot; Chinese tea egg, house fermented kim chi, asian pumpkin pancake and a steaming cup of Wagyu beef bone broth. The aromas of star anise and ginger mingle with the rich and savory beef to pair perfectly with a blend of Viognier, Roussanne and Marsanne that leads with cantaloupe, pear and honeysuckle into a rich mid-palate mouthfeel and finishes with a refreshing acidity. This spectacular old world style wine is grown in the Horse Heaven Hills AVA in the Columbia Valley of Washington.
Cheers!