A California Wine Dinner with Jax

Featuring an evening with Dan Parrott CEO of Jax Vineyards

Sunday, August 13, 2023 • 5:00 pm

Jax Vineyards

The Jax Team started with family when siblings Kimberly (think cowboy hats with a tireless joie de vivre) and Trent Jackson (think “Godfather” but always with a smile) saw great potential in their “green thumb” father’s (David) Calistoga vineyard. David (the family patriarch who loves dogs and tinkering in the vineyard with gin and tonic in hand) followed his lifelong dream to own a vineyard. Jane (the artist with a keen eye for design and style) always weighs in on our endless aesthetic decisions. In 2012, we recruited talented industry veteran Dan Parrott (even keel, laser-focused and an operational guru) who currently serves as CEO. Our hospitality and wine club manager, Kat Milano (friendly, calm, and always “on it”) treats our guests and wine club members like the royal family. Kirk Venge (aka jet setting spear fisherman), our third-generation winemaker constantly astounds us by crafting complex napa valley wines from bud break on the vine through the barrel. Our tasting room team is always committed to educating our guests about the Jax portfolio and napa valley wines in general while treating our guests like family.

Gulf of Mexico Yellowfin Tuna, Garbanzo Beans & Heirloom Tomato Salad

A cold lightly peppered seared premium yellowfin tuna, garbanzo beans and heirloom tomato salad, tossed with a Calamansi vinaigrette dressing, garnished with Pecorino Romano cheese.

Rosé of Pinot Noir, Y3, Calistoga, California, 2022

Ohio Sweet Corn Cappuccino Parmigiano-Reggiano Cheese Espuma

Puréed of Seasonal Ohio Corn, topped with Parmigiano-Reggiano cheese, toasted corn nuts.

Sauvignon Blanc, Y3, Calistoga, California, 2022

Maine Lobster Zucchini Blossoms, Traditional Hollandaise Sauce

Sautéed Erie County zucchini blossoms filled with a Maine Lobster stuffing topped with hollandaise sauce.

Chardonnay, Y3, Napa Valley, California, 2022
Chardonnay “Dutton Ranch”, Sonoma County, California, 2022

House-Cured Kurobuta Pork Belly, Pork Pinot Noir Reduction & Cherry Preserve Seared Black

Berkshire pork belly simmered in its natural juices, served over roasted spring vegetable brunoise, with a Pinot Noir reduction glace de viande and sun-dried cherries.

Pinot Noir “Russian River Valley”, Y3, Russian River Valley, California, 2022
Pinot Noir “Calesa Vineyard”, Jax, Petaluma Gap, California, 2022

Grilled Angus Beef Flank Steak, Smoked Woodland Mushroom Glace de Viande

Marinated flank steak, char-grilled, herb risotto finished with a smoked woodland mushroom glace de viande.

Cabernet Franc “Estate”, Jax, Calistoga, Napa Valley, California, 2020
Cabernet Sauvignon “Estate”, Jax, Calistoga, Napa Valley, California, 2019
Cabernet Sauvignon “Estate/Bock 3”, Jax, Calistoga, Napa Valley, California, 2019

Ohio Peaches a la Gammie

Peaches a la Gammie is a delicious variation on the classic bananas foster caramelized ripe peaches from Quarry Hill Orchards in Berlin Hts, Ohio get caramelized in butter, brown sugar, and rum then served over Chez Francois French vanilla ice cream.

$165/Per Guest • Tax & Gratuity not included.
All pricing reflects a cash payment. A 2.75% convenience fee is added for all credit card transactions.

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