Enjoy our feature this weekend of grilled bison filet with house-smoked blue cheese, romesco sauce, parmesan and pink peppercorn whipped russet potatoes, grilled asparagus and caulilini. Blackcurrent, blackberry preserves and ripe black plum aromas swirl in the glass of Atlas Peak Cabernet Sauvignon that we are pairing with this dish. Concentrated fruit with a dense mouthfeel, caramel and mocha flavors, and undertones of vanilla and tobacco linger through the extended finish.
Cheers!
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